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Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

The ultimate weeknight savior, offering a hearty, flavorful, and incredibly easy meal that requires minimal active cooking. This recipe is perfect for busy families or anyone looking for a comforting and delicious dinner that practically makes itself.
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Prep Time 15 minutes
Cook Time 3 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 2 15-ounce cans diced tomatoes, undrained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 4-ounce can diced green chilies, undrained
  • 1 10-ounce can Rotel (diced tomatoes and green chilies), undrained
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • salt and freshly ground black pepper to taste
  • 1 cup chicken broth

Equipment

  • Slow Cooker
  • Large skillet
  • Cutting Board
  • Paper towels
  • Forks

Method
 

  1. Chop your yellow onion and bell peppers into bite-sized pieces. If you are using fresh chicken breasts or thighs, pat them dry with paper towels.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts or thighs and sear for 2-3 minutes per side until lightly browned. This step adds an extra layer of flavor to the chili. Don’t worry about cooking it through; it will finish cooking in the slow cooker. Remove the chicken from the skillet and set aside.
    1 tablespoon olive oil, 2 lbs boneless, skinless chicken breasts or thighs
  3. In the same skillet, add the chopped onion and bell peppers. Sauté for 5-7 minutes until they begin to soften and become fragrant.
    1 large yellow onion, chopped, 2 bell peppers (any color), chopped
  4. Place the seared chicken into the bottom of your slow cooker insert. Add the sautéed onions and bell peppers over the chicken. Pour in the two cans of diced tomatoes (undrained), the rinsed and drained black beans and kidney beans, the can of diced green chilies (undrained), and the can of Rotel (undrained). Stir in the chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Pour the chicken broth over the ingredients.
    2 lbs boneless, skinless chicken breasts or thighs, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 2 15-ounce cans diced tomatoes, undrained, 1 15-ounce can black beans, rinsed and drained, 1 15-ounce can kidney beans, rinsed and drained, 1 4-ounce can diced green chilies, undrained, 1 10-ounce can Rotel (diced tomatoes and green chilies), undrained, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional, for heat), salt and freshly ground black pepper, 1 cup chicken broth
  5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and easily shreds.
  6. Once cooked, remove the chicken from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker with the chili and stir to combine.
    2 lbs boneless, skinless chicken breasts or thighs
  7. Taste the chili and adjust salt, pepper, or any other spices as needed. If the chili is too thick, you can add a little more chicken broth or water.
    salt and freshly ground black pepper, 1 cup chicken broth
  8. Ladle the hot Slow Cooker Chicken Chili into bowls and serve with your favorite toppings.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.