Easy Slow Cooker Chicken Chili Recipe
Chili recipes are actually really simple to make! And even easier when made in the crockpot. So if the thought of making homemade chili fills you with dread it doesn’t have to. This slow cooker chicken chili recipe is almost as easy to make as opening a can of store-bought chili! No lie! Sure it needs to cook for hours, but in the crockpot, which means it requires no attention once it starts slow cooking. And this my friends is why I love making soups, stews, and chilis in my slow cooker! So imagine skipping all the steps of making my White Chicken Chili and going straight to cooking! But don’t you have to sear the chicken or veggies!?! Nope! With this delicious recipe, it all cooks together which makes the chili simple to make and layered in flavor. The spices infuse the chicken with tons of flavor as it slowly cooks, so there is no need for any extra steps. Basically, to make this chili all you have to do is dump everything in and turn the slow cooker on! And this slow cooker chicken chili with a Tex-Mex twist can be seasoned any way you like! So if you don’t have any Tex-Mex seasoning just double the chili powder or use any spices you like such as garlic, and oregano. This is a very flexible recipe and as I always say there are no rules in cooking as long as it’s delicious!
Red Kidney Beans – I used a can of kidney beans, but you can use black beans, pinto beans, or cannellini beans, which are white kidney beans. Salsa – Any type of store-bought salsa or Homemade Salsa will work. Tomato Sauce – This chili is tomato based so you’ll need a can of tomato sauce. However, you can also use tomato puree or even leftover marinara sauce if that is all you’ve got on hand. Chili Powder – You can’t have chili without some chili powder! You can use whatever chili powder you’ve got in your pantry or use my Chili Powder spice mix. Tex Mex Seasoning – Adds some classic Tex-Mex flavor. You can pick this spice up in some stores or make some of your own Tex Mex Seasoning. And in a pinch just use chili powder in place of it! Cumin – You can use as much or as little as you like. Chicken – Boneless skinless chicken breasts are what I use, but you could also use boneless skinless chicken thighs. Onion – Brown or yellow onion is the best choice. Yet, any type of onion you have on hand is just fine. Corn – Both frozen and canned corn work perfectly. But you can even use fresh corn if you like. Cheddar Cheese – Used to top the chicken chili before serving. Other cheeses like Monterey Jack and Colby Jack are other good options.
Making chili has never been so simple! With this crockpot chicken chili recipe, it’s literally as easy as 1-2-3! You just dump everything in and let it slowly cook into a delicious meal. To begin, put the kidney beans, onion, corn, salsa, tomato sauce, chili powder, cumin, Tex-Mex seasoning and chicken into your crockpot. Then stir all the ingredients together well to combine. Then put the lid on the crockpot. Now, let’s start slow cooking! So turn the crockpot on and cook the chili on High for 4 to 5 hours or on Low for 6 to 8 hours. Yet, if you’re going to be out of the house all day it’s better to cook it on Low to ensure that it’s not overcooked and also stays warm. Then once the chili is done, take the lid off the crockpot and use 2 forks to shred the chicken. Now, mix the shredded chicken into the chili and it’s ready to serve! When the slow cooker chicken chili is finished, scoop some of it into your favorite bowls and top it with shredded cheddar cheese, some fresh cilantro, and a dollop of sour cream if you like. Then serve it immediately with lime wedges, diced avocados, and yummy homemade cornbread!
Can I Put Frozen Meat In A Slow Cooker?
It’s typically not recommended that you use frozen meat in the slow cooker because there is a risk of bacteria starting to form before the meat reaches a safe temperature. So it’s best to thaw the chicken or meat out in the fridge the night before or in the microwave before you put it in the crockpot to cook.
Can You Overcook Chicken Chili?
Yes! Basically, it will first turn to mush and then if it keeps cooking it will eventually just dry out. This is why it’s important to know how long you plan on being away from your crockpot when you choose to slow cook the chili on High or Low.
Storage
Leftover slow cooker chicken chili will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put the leftovers covered in the microwave for a few minutes on medium power. And if needed just use a little chicken broth to thin it out. You can also reheat it on the stovetop over medium heat. However, if the chili has been frozen you will need to let it thaw out overnight in the fridge before reheating.
Other Delicious Chili Recipes To Try
Instant Pot Chili World’s Best Chili Chili Mac and Cheese Chili Verde Instant Pot Chili Mac Cincinnati Chili
