Slow Cooker Chicken Chili: A Hearty and Easy Recipe for Busy Weeknights

Slow Cooker Chicken Chili is a delightful dish that warms both the heart and the soul. As the weather cools down, there’s nothing quite like the aroma of a hearty chili simmering away in the kitchen. This recipe not only brings comfort but also carries a rich history, as chili has been a staple in many cultures, particularly in the American Southwest. Over the years, it has evolved into countless variations, but the essence of a good chili remains the same: a perfect blend of spices, protein, and vegetables.

People love Slow Cooker Chicken Chili for its incredible taste and texture. The tender chicken melds beautifully with the robust flavors of spices, beans, and tomatoes, creating a dish that is both satisfying and nutritious. Plus, the convenience of a slow cooker means you can set it and forget it, making it an ideal choice for busy weeknights or cozy gatherings. Join me as we explore this delicious recipe that is sure to become a favorite in your home!

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) diced tomatoes, with juices
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 cup chicken broth
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Shredded cheese, for serving (optional)
• Sour cream, for serving (optional)

Preparing the Ingredients

1. **Prep the Chicken**: Start by trimming any excess fat from the chicken breasts. I like to cut them into bite-sized pieces for easier serving later on. This also helps them cook evenly in the slow cooker. 2. **Chop the Vegetables**: Dice the onion, bell pepper, and mince the garlic. I find that using a sharp knife makes this process much quicker and safer. 3. **Rinse the Beans**: Open the cans of black beans and kidney beans, and pour them into a colander. Rinse them under cold water to remove any excess sodium and canning liquid. This step is crucial for keeping the chili from being too salty. 4. **Measure the Spices**: In a small bowl, combine the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). This will make it easier to add the spices all at once later.

Assembling the Chili

5. **Layer the Ingredients**: In the slow cooker, start by adding the chicken pieces at the bottom. This helps them cook thoroughly and absorb all the flavors. 6. **Add the Vegetables**: Next, sprinkle the diced onion, bell pepper, and minced garlic over the chicken. The aroma of the garlic and onion will infuse the chicken as it cooks. 7. **Add the Beans and Corn**: Pour in the black beans, kidney beans, and corn. I love the color and texture these ingredients add to the chili. 8. **Pour in the Tomatoes**: Open the can of diced tomatoes and pour it over the beans and vegetables. Don’t forget to include the juices; they add a lot of flavor! 9. **Add the Spices**: Sprinkle the spice mixture evenly over the top of the ingredients in the slow cooker. This ensures that every bite will be packed with flavor. 10. **Add the Chicken Broth**: Finally, pour in the chicken broth. This will help create a delicious, hearty chili as it cooks. 11. **Drizzle with Olive Oil**: Drizzle the olive oil over the top. This adds a nice richness to the dish.

Cooking the Chili

12. **Set the Slow Cooker**: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. I usually opt for the low setting, as it allows the flavors to meld beautifully. 13. **Stir Occasionally**: If you’re home while it’s cooking, give the chili a stir every couple of hours. This helps to combine the flavors and ensures that nothing sticks to the bottom. 14. **Check for Doneness**: About 30 minutes before you plan to serve, check the chicken. It should be cooked through and tender. If it’s not quite there, let it cook a little longer. 15. **Shred the Chicken**: Once the chicken is cooked, use two forks to shred it right in the slow cooker. This will help it absorb even more of the chili’s flavors. 16. **Taste and Adjust Seasoning**: Before serving, taste the chili and adjust the seasoning if necessary. You might want to add a bit more salt, pepper, or even a splash of hot sauce if you like it spicy!

Serving the Chili

17. **Prepare Your Toppings**:

Conclusion:

In summary, this Slow Cooker Chicken Chili is an absolute must-try for anyone looking to enjoy a hearty, flavorful meal with minimal effort. The combination of tender chicken, vibrant vegetables, and a blend of spices creates a dish that is not only satisfying but also incredibly versatile. Whether you’re serving it on a chilly evening or bringing it to a potluck, this chili is sure to impress your family and friends. For serving suggestions, consider topping your Slow Cooker Chicken Chili with a dollop of sour cream, a sprinkle of shredded cheese, or some fresh cilantro for an extra burst of flavor. You can also serve it alongside warm cornbread or over a bed of rice for a more filling meal. If you’re feeling adventurous, try adding different beans, corn, or even some diced jalapeños for a spicy kick. The beauty of this recipe lies in its adaptability, allowing you to customize it to suit your taste preferences. I encourage you to give this Slow Cooker Chicken Chili a try and experience the warmth and comfort it brings to your table. Once you’ve made it, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the love for this fantastic recipe together! Print