This slow-cooker chicken chili is a hearty, comforting dish perfect for busy days. It’s a set-it-and-forget-it recipe that’s packed with flavor from tender chicken, creamy beans, and a savory mix of spices. Whether you’re looking for a warming dinner or a dish to feed a crowd, this chicken chili has got you covered. Best of all, it’s easy to prepare, and the slow cooker does most of the work for you!
Ingredients:
- 2 lbs chicken breast, cut into bite-sized pieces
- 28 oz can diced tomatoes with green chiles, drained
- 8 oz can tomato sauce
- 14.5 oz can stewed tomatoes
- 14.5 oz chicken broth
- 1 small onion, finely diced
- 15 oz can black beans, drained and rinsed
- 15 oz can yellow corn kernels, drained
- 1 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp ground black pepper
Directions:
- Prepare the Chicken: Begin by cutting the chicken breast into bite-sized pieces. This helps it cook faster and allows the chicken to absorb all the flavors of the chili. Place the chicken pieces directly at the bottom of your slow cooker.
- Add the Tomatoes and Broth: Next, pour in the diced tomatoes with green chiles, tomato sauce, and stewed tomatoes. These ingredients form the base of the chili and bring a depth of flavor and slight heat from the green chiles. Add the chicken broth to the mixture to ensure there’s enough liquid for the chili to cook and thicken.
- Add Vegetables and Beans: Add the finely diced onion, black beans, and yellow corn to the slow cooker. The beans provide protein and texture, while the corn adds a touch of sweetness that balances out the heat from the spices.
- Season the Chili: Sprinkle the cayenne pepper, kosher salt, garlic powder, cumin, chili powder, and ground black pepper over the mixture. These spices will give your chili the perfect blend of warmth, smokiness, and depth. Feel free to adjust the cayenne pepper to your liking if you prefer a milder or spicier chili.
- Stir and Combine: Stir everything gently to combine all the ingredients. Make sure the chicken is evenly distributed among the beans, vegetables, and spices.
- Cook the Chili: Cover the slow cooker and cook on low for 4-6 hours or high for 2-4 hours. The chicken should be tender, and the flavors should have melded together into a rich, savory broth. If you’re in a rush, you can cook it on high for a shorter time, but the low setting will yield the best results in terms of flavor.
- Shred the Chicken (Optional): After the cooking time is complete, check the chicken. If you prefer shredded chicken, you can easily shred it by pulling the pieces apart with two forks. The chicken should be so tender that it falls apart easily. If you prefer the chicken in chunks, just leave it as is.
- Serve and Garnish: Ladle the chili into bowls and serve with your favorite toppings. This dish pairs wonderfully with a dollop of sour cream, a sprinkle of shredded cheese, or a handful of chopped cilantro. You can also add a side of cornbread or tortilla chips for some extra crunch.
Nutritional Information:
- ⏰ Prep Time: 10 minutes
- ⏰ Cooking Time: 4-6 hours (on low) or 2-4 hours (on high)
- ⏰ Total Time: 4-6 hours 10 minutes
- 🔥 Calories: 300 kcal per serving
- 🍽️ Servings: 6 servings
Additional Notes:
- Make it Spicier: If you enjoy a little extra heat, try adding more cayenne pepper or throw in a diced jalapeño or two along with the other vegetables.
- Storage Tips: This chili stores wonderfully in the fridge for up to 3-4 days. It also freezes well for up to 3 months. Simply let it cool to room temperature before transferring it to an airtight container or freezer bag.
- Make it Dairy-Free: To make this dish dairy-free, simply skip the cheese and sour cream toppings. The chili is rich and flavorful enough on its own.