Classic Crockpot Chicken Chili
A comforting and hearty Classic Crockpot Chicken Chili, perfect for busy evenings. This easy slow cooker recipe combines lean protein, fiber-rich beans, and vibrant vegetables for a wholesome, satisfying meal. Simply dump the ingredients, set it, and forget it, returning to a delicious homemade chili that promises warmth, nourishment, and togetherness.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 lbs Boneless, Skinless Chicken Breasts
2 cans (15 oz each) Black Beans, rinsed and drained
1 can (15 oz) Kidney Beans, rinsed and drained
1 can (28 oz) Diced Tomatoes, undrained
1 can (14.5 oz) Fire-Roasted Diced Tomatoes, undrained
1 can (4 oz) Diced Green Chilies, undrained
1.5 cups Frozen Cor
1 medium Onion, chopped
3 cloves Garlic, minced
4 cups Chicken Broth
2 tbsp Chili Powder
1 tbsp Cumi
1 tsp Dried Oregano
1 tsp Salt (or to taste)
0.5 tsp Black Pepper (or to taste)
Instructions
- Place the boneless, skinless chicken breasts directly into the bottom of your slow cooker. You do not need to cut them; they will shred easily later
- Next, add the rinsed and drained black beans and kidney beans over the chicken. Rinsing the beans helps reduce sodium and removes excess starch
- Pour in both cans of diced tomatoes (undrained) and the can of diced green chilies (undrained). These provide a crucial base of flavor and moisture for your Crockpot Chicken Chili
- Scatter the frozen corn, chopped onion, and minced garlic over the other ingredients. These contribute fresh flavor and texture to the Classic Crockpot Chicken Chili
- Sprinkle the chili powder, cumin, dried oregano, salt, and black pepper evenly over all the ingredients. These spices are the heart of your homemade chicken chili flavor
- Carefully pour the chicken broth into the slow cooker, ensuring all ingredients are mostly submerged
- Place the lid on your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easy to shred
- Once cooked, remove the chicken breasts from the slow cooker using tongs. Shred them thoroughly with two forks. Return the shredded chicken to the slow cooker
- Stir everything together well, allowing the shredded chicken to incorporate into the Classic Crockpot Chicken Chili. Taste and adjust seasonings if necessary. Serve hot with your favorite toppings!
Notes
This recipe is wonderfully flexible. You can use boneless, skinless chicken thighs, or ground chicken/turkey (brown ground meat before adding). Feel free to swap beans like pinto or cannellini.
For extra vegetables, incorporate diced bell peppers, shredded carrots, or a small diced sweet potato. To increase spice, add cayenne pepper, hot sauce, or finely diced jalapeño. For a smoky twist, add a teaspoon of smoked paprika.
For an extra layer of flavor, consider quickly searing chicken breasts for 2-3 minutes per side before adding them to the slow cooker.
Do not overfill your crockpot; aim for half to two-thirds full for even cooking.
Always adjust seasonings at the very end to taste. To thicken, whisk 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry, then stir it into the hot chili during the last 30 minutes of cooking.
Let the chili rest for 10-15 minutes after shredding chicken and stirring to allow flavors to meld further.
Store cooled chili in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: N/A
Find it online: https://fabiloustaste.com/classic-crockpot-chicken-chili/