1poundboneless and skinless chicken breasts or thighs
1limejuiced
Instructions
Heat the oil in a small saute pan, over medium heat. Once the oil has heated, add the onion and green pepper and saute until the onion begins to soften about 3-4 minutes, and then transfer that mixture to a slow cooker.
Add the beer, stock, corn, canned tomatoes, garlic, seasonings, and beans to the slow cooker and mix together. Nestle the chicken into the chili mixture.
Cover and cook on low for 8-10 hours or on high for 4-6 hours.
After the cooking time has elapsed, remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken with 2 forks,
Add the shredded chicken and lime juice into the crockpot and stir to combine.
Serve with shredded cheese, cilantro, and chips.
Video
Notes
Storage: Store the leftover cooled chicken chili in an airtight container in the refrigerator for 3-4 days. Alternatively, freeze in a freezer-safe container, leaving 1-inch of space for expansion, for up to 3 months in the freezer. Defrost the chili in the refrigerator and heat as desired.In place of the Taco Seasoning: Use 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon pepper, ¼ teaspoon crushed red pepper flakes, and ⅛ teaspoon oregano.Tomatoes: Use diced tomatoes with green chiles or jarred salsa for a kick of flavor OR use tomato sauce or crushed tomatoes for a smoother chili if desired. Beer: Use a pale beer, such as Coors or Corona, or additional chicken stock/broth in place of the beer. Gluten-Free Chicken Chili: Omit the beer and be sure that your chicken broth is gluten-free.Vegetarian Slow Cooker Chili: Use vegetable broth in place of the chicken broth and omit the chicken, and double the beans (use 60 ounces or 4 cans of beans instead of 30 ounces.)Bean-Free Chicken Chili: Omit the beans and add in an additional ½ to 1 pound of chicken.