1poundboneless and skinless chicken breasts or thighs
Heat the oil in a small saute pan, over medium heat.
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.
Submerge the chicken into the mixture.
Cook on low for 8-10 hours or on high for 4-6 hours.
After the cooking time has elapsed, remove the chicken to a cutting board. Shred the chicken with 2 forks and then stir back into the chili, along with the fresh lime juice, to warm through.
Serve with shredded cheese, cilantro, and chips.
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.