Description
This easy slow cooker chicken chili recipe delivers a rich, smoky, and comforting meal with minimal effort. Tender shredded chicken, beans, and fire-roasted tomatoes simmer to perfection, making it ideal for busy weeknights or feeding a crowd.
Ingredients
2 lbs boneless, skinless chicken thighs or breasts
1 large yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 (15-oz) cans black beans, rinsed and drained
2 (15-oz) cans kidney beans, rinsed and drained
1 (28-oz) can crushed tomatoes
1 (15-oz) can fire-roasted diced tomatoes, undrained
1 (4-oz) can diced green chiles, undrained
1 cup chicken broth
3 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
0.5 tsp dried oregano
0.25 tsp cayenne pepper (optional, for heat)
1 tsp salt
0.5 tsp black pepper
Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, crushed tortilla chips
Instructions
Step 1: Lightly spray the inside of your slow cooker with cooking spray.
Step 2: Place the chicken thighs or breasts at the bottom of the slow cooker.
Step 3: Add the chopped onion, red bell pepper, and green bell pepper over the chicken.
Step 4: Drain and rinse the black beans and kidney beans thoroughly, then add them to the slow cooker.
Step 5: Pour in the crushed tomatoes, fire-roasted diced tomatoes (undrained), diced green chiles (undrained), and chicken broth.
Step 6: In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Sprinkle this spice mixture evenly over all the ingredients in the slow cooker.
Step 7: Stir everything gently to combine, ensuring the chicken is mostly submerged in the liquid and spices are distributed.
Step 8: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shredded.
Step 9: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Step 10: Return the shredded chicken to the slow cooker and stir it back into the chili. If the chili is too thin, you can continue to cook it on HIGH for another 30 minutes with the lid slightly ajar, or mash some of the beans against the side of the pot.
Step 11: Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Notes
For an extra layer of flavor, consider sautéing the onion and bell peppers before adding them to the slow cooker, though this step is entirely optional for a truly 'dump-and-go' meal. For a thicker chili, mash some of the beans against the side of the pot or add a cornstarch slurry during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on high) or 8 hours (on low)
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 70 mg
