Why You’ll Love this Slow Cooker Chicken Chili Recipe
When you try this Slow Cooker Chicken Chili recipe, you’ll quickly see why it’s a favorite in my kitchen. It’s not just a meal; it’s a warm hug in a bowl.
The aroma fills the house, making everyone enthusiastic for dinner. I love how effortlessly it comes together—just toss everything in and let the slow cooker work its magic.
Plus, the flavors deepen over time, creating a comforting blend that’s rich and satisfying. Whether it’s a chilly evening or a casual gathering, this chili always hits the spot.
Trust me, you’ll be coming back for seconds… or thirds!
Ingredients of Slow Cooker Chicken Chili
When it comes to whipping up a cozy meal, the ingredients for Slow Cooker Chicken Chili are an essential part of the magic. You want to make sure you have everything on hand before you plunge into the cooking process. Trust me, there’s nothing worse than realizing halfway through that you’re missing a key ingredient. So, let’s get everything laid out in front of you!
Here’s what you’ll need:
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 large onion, finely chopped
- 3 large garlic cloves, finely chopped (about 1 tablespoon)
- 1 (4 ounce) can chopped green chilies
- 1 lb white beans, such as navy
- 3 lbs boneless skinless chicken thighs
- 5 cups low sodium chicken broth (or a mix of broth and water)
- Optional toppings: chopped red onion, chopped cilantro, diced avocado, lime wedge, sour cream
Now, let’s talk about a few things regarding these ingredients. First, if you’re feeling adventurous, you can play around with the spices. Maybe throw in a little extra cayenne if you like things spicy, or add some fresh herbs if you have them on hand.
Also, using fresh beans rather than canned can give you that homemade touch, but be prepared for a longer cooking time.
And don’t forget about the toppings! They can elevate your chili from good to absolutely drool-worthy. Personalize it to your liking; after all, who doesn’t love a little avocado on top?
How to Make Slow Cooker Chicken Chili
Making Slow Cooker Chicken Chili is like inviting comfort into your kitchen. Start by turning your 3-quart slow cooker on high, because we want that chili bubbling away as soon as possible.
Now, grab 2 teaspoons of ground cumin and 1 teaspoon of ground coriander. Toss them into a small, dry skillet over medium-low heat. Just a little tip here: stir them around for about 2 to 3 minutes until they smell toasty and aromatic. It’s like a mini-spice party in your kitchen, and who wouldn’t want that?
Once they’re fragrant, combine the cumin and coriander with 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of oregano, 1 teaspoon of smoked paprika, and just a dash—1/4 teaspoon—of cayenne pepper. This spice mix is going to be the flavor bomb in your chili.
Now, let’s get to the heart of the chili. In your slow cooker, toss in 1 large finely chopped onion, 3 cloves of finely chopped garlic (this is about 1 tablespoon, in case you’re wondering), and that 4-ounce can of chopped green chilies.
Next, rinse 1 pound of white beans—navy beans work great here—and add them to the mix. It’s time for the star of the show: 3 pounds of boneless skinless chicken thighs. Honestly, as you pile them into the pot, you’ll probably feel a little like a mad scientist, and that’s perfectly okay.
Sprinkle your spice mixture over the chicken and everything else in the slow cooker. Add 5 cups of low-sodium chicken broth (or a combo of broth and water if you’re feeling creative). Give everything a gentle stir, cover it up, and let it cook for about 8 hours.
When it’s all said and done, the beans should be soft, and the chicken should practically fall apart when you stir it. Just imagine the aroma wafting through your home—pure bliss.
And don’t forget about the finishing touches. When you’re ready to serve, pull out those optional toppings: chopped red onion, cilantro, diced avocado, a wedge of lime, and some sour cream.
You might even want to turn this into a little chili bar where everyone can customize their bowl. Who knew making chili could be such a fun affair?
Slow Cooker Chicken Chili Substitutions & Variations
Although I love the classic flavors of Slow Cooker Chicken Chili, there’s always room for creativity in the kitchen.
For a twist, try using ground turkey or beef instead of chicken. If you’re looking for a vegetarian version, swap the chicken for extra beans or lentils.
I sometimes add diced bell peppers or corn for extra sweetness and texture. For a spicy kick, toss in jalapeños or use a hotter chili powder.
You can also experiment with different beans, like black beans or kidney beans. Don’t hesitate to play around with spices to make it your own!
What to Serve with Slow Cooker Chicken Chili
After getting creative with the flavors in your Slow Cooker Chicken Chili, it’s time to think about what to serve alongside this hearty dish.
I love pairing it with crispy tortilla chips for some crunch or warm cornbread to soak up the delicious broth. A fresh side salad with avocado and lime adds brightness, too.
For toppings, consider sour cream, chopped cilantro, and diced red onions to elevate the flavor. If you’re feeling adventurous, a dollop of spicy salsa can kick things up a notch.
Trust me, these sides make your chili experience even better!
Additional Tips & Notes
To guarantee your Slow Cooker Chicken Chili turns out perfectly, I recommend a few helpful tips. First, don’t skip toasting the spices; it enhances their flavors considerably.
If you prefer a spicier kick, feel free to add more cayenne or some diced jalapeños. Using chicken thighs instead of breasts keeps the meat juicy and tender.
I suggest letting the chili sit for a bit after cooking; the flavors meld beautifully. Finally, garnish with fresh cilantro, diced avocado, and a squeeze of lime for an extra burst of freshness.
Enjoying it with cornbread is a fantastic idea, too!