Slow Cooker Chicken Chili: A truly dump and forget about it meal that is full of southwestern flavors and is a perfect cross between a hearty chili and filling soup.
**This post has been updated from March 2014. The recipe is just as delicious, just better pictures!
It is another cold day here in the south. I truly thought by moving south I would not experience freezing temperatures in March….well, I was wrong. At least this year. My family in Ohio is rolling their eyes at me because my 30 degrees feels much better than 2 degrees–but cold is cold and I am OVER it!!!
On a cold day, nothing warms me up like a warm bowl of soup or chili.
Slow Cooker Chicken Chili is high on my family’s list of favorite comfort foods and #1 on my list for easy, crowd pleasing meals.
A few ingredients, a few hours and you are guaranteed to have a warming and delicious dinner waiting for your family. It is seriously one of the easiest and most flavorful recipes out there. It is also extremely versatile. You can adapt it to whatever you have in your pantry and can modify it to fit all sorts of diets.
How can you go wrong? Oh and most importantly–my family LOVES this!!
An easy recipe for slow cooker chicken breast chili. This chili is like a thick version of Chicken Tortilla Soup.
- 1 lb boneless and skinless chicken breasts
- 1 can 15 oz black beans, rinsed and drained (or 2 cups pre-cooked dry black beans)
- 1 can 15 oz kidney beans or cannelloni beans, rinsed and drained (or 2 cups pre-cooked dry kidney beans)
- 1 onion minced
- 1 green pepper chopped
- 2 cups frozen corn thawed
- 2 cans 15 oz diced tomatoes with juices (fire roasted are great for this recipe)
- 8 ounces pale beer
- 8 ounces chicken stock
- 2 tablespoons taco seasoining
- 1 Tbs minced garlic
Mix together everything in crock-pot, except for chicken. Lay chicken in mixture and fully submerge in liquid. Cook on low 8-10 hours or on high for 4-6 hours, depending on your slow cooker. Remove chicken and shred with 2 forks and stir back into chili.
Let’s talk about the versatility of this chili for a moment.
- You can use any mixture of beans you would like.
- If your family is picky about chunks of tomatoes in their food, blend the canned tomatoes first.
- Use salsa instead of diced tomatoes.
- Substitute chicken stock for the beer.
- Omit beans and corn and add in an additional 1/2 pound chicken for a Paleo version of this Chicken Chili.
- My favorite thing to do is serve this Chili at a party with chips, rice, cheese, sour cream, diced onions, chopped tomatoes, cilantro, cubed avocado, lime wedges, etc for a meal filling, hearty dish that everyone loves and can make perfectly customisable for themselves.
For this recipe I recommend: