Slow Cooker Chicken Chili
A recipe for slow cooker chicken chili that uses easy pantry basics like corn, tomatoes, chicken and beans for a Tex-Mex inspired dish the whole family will love.
Servings: 8 servings
Calories: 339kcal
Ingredients
- 1-2 pounds boneless skinless chicken breasts (about 2) or thighs (4-6)
- 1 large onion chopped
- 3 cups chicken broth
- 1 cup chopped anaheim or other mild pepper peppers, fresh or frozen
- 1 jalapeno chili seeded* and chopped, fresh or frozen
- 2 cans 14.5 oz. diced tomatoes (or equivalent frozen or home canned)
- 2 cups frozen corn partially thawed**
- 1 garlic clove minced
- 2½ teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoons cayenne or to taste
- 3½ cups cooked white beans frozen and thawed (or 3 cans)
- Shredded Monterey Jack or Pepper Jack cheese for serving optional
- chopped cilantro or parsley for serving optional
Instructions
- Place chicken in the bottom of the bowl of a 5 to 6 quart slow cooker and top with remaining ingredients EXCEPT the beans and toppings.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the chili, along with the cooked white beans.
- Cook on HIGH for another 45 minutes to an hour, until beans are heated through.
- Serve topped with shredded Monterey Jack cheese and optional cilantro or parsley. Add warmed tortillas or tortilla chips alongside.
Notes
*Leave seeds and membranes in for a spicier chili.
**I just run it under hot water for a few minutes.
To make on a stovetop: Place the chili in an 6 qt. or larger soup pot on the stovetop, bring to a boil, then reduce heat to low for about 45 min. to an hour. Remove the chicken pieces to shred, then add it back with the beans and heat for another 15 minutes to warm beans.
Nutrition
Serving: 2cups | Calories: 339kcal | Carbohydrates: 21.8g | Protein: 40g | Fat: 10.2g | Saturated Fat: 2.6g | Cholesterol: 101mg | Sodium: 550mg | Fiber: 5.4g | Sugar: 5.9g
