Why You’ll Love this Slow-Cooked Chicken Chili Recipe
If you’re looking for a comforting meal that practically cooks itself, you’ll love this Slow-Cooked Chicken Chili recipe. It’s perfect for busy days when you want something hearty waiting for you.
The combination of tender chicken, savory spices, and vibrant veggies creates an irresistible flavor that warms the soul. Plus, I appreciate how it fills my kitchen with mouthwatering aromas while it cooks.
It’s a one-pot wonder, making cleanup a breeze. Whether you’re feeding a crowd or just craving a cozy bowl, this chili never disappoints. Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Slow-Cooked Chicken Chili
If you’re ready to plunge into a warm bowl of goodness, let’s talk about the ingredients you’ll need for this delightful Slow-Cooked Chicken Chili. It’s a symphony of flavors with everything from tender chicken to zesty spices.
And the best part? You probably already have some of these staples in your pantry. Let’s check out what you’ll be tossing into that slow cooker.
- 1 (14 1/2 ounce) can Italian-style tomatoes, diced (drained, with 1/4 cup liquid reserved)
- 1 (11 ounce) can Mexicorn (drained)
- 1 garlic clove, minced
- 5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 lbs boneless skinless chicken thighs (cut into 1-inch cubes)
- 2/3 cup tortilla chips (finely crushed)
- 1 large onion (chopped)
- 1 large green pepper (chopped)
- 1 (15 1/4 ounce) can kidney beans (rinsed and drained)
- Cheese (shredded, for serving)
- Sour cream (for serving)
- Fresh cilantro (chopped, for serving)
Now, here’s the thing about these ingredients: they’re pretty flexible. Don’t have Mexicorn? No problem—regular corn works just as well.
Got some leftover chicken? You can use that instead of thighs; just adjust the cooking time. And if you’re feeling adventurous, toss in some other veggies like zucchini or bell peppers.
The beauty of chili is that it welcomes creativity and improvisation. Plus, it’s a great way to use up those random pantry items that have been hanging around.
Just remember to keep the core spices, though; they’re what make this chili sing! So, roll up your sleeves, gather your ingredients, and get ready to make something delicious.
How to Make Slow-Cooked Chicken Chili
Making Slow-Cooked Chicken Chili is as easy as pie—well, maybe easier, since there’s no pastry involved. Let’s plunge into the step-by-step process of bringing this warm, hearty dish to life.
First things first, grab that 1 (14 1/2 ounce) can of Italian-style diced tomatoes you’ve got, and drain them well, but don’t toss that 1/4 cup of liquid just yet; we’ll need it. In a mixing bowl, combine the tomatoes, your drained 1 (11 ounce) can of Mexicorn, 1 minced garlic clove, 5 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of salt. Stir it all together, and take a moment to appreciate those vibrant colors and aromas—seriously, it’s like a mini fiesta in a bowl.
Now, onto the chicken. You’ll need 2 pounds of boneless, skinless chicken thighs, cut into 1-inch cubes, which adds that tender heartiness to the chili. In a different bowl, mix the chicken with 2/3 cup of finely crushed tortilla chips. Yes, you heard that right—tortilla chips. They not only help thicken the chili but also add a delightful crunch.
Once your chicken mixture is ready, it’s time to assemble everything in your trusty slow cooker. Start with a base of 1 large chopped onion and then layer on 1 large chopped green pepper and a 1 (15 1/4 ounce) can of rinsed, drained kidney beans. Top it all off with your chicken and tomato mixtures, spreading them evenly.
Now comes the hard part—setting the slow cooker and waiting. If you’re in a hurry, cook it on high for about four hours, but if you’ve got a whole day ahead of you, you can set it on low for a luxurious 10 hours. The aroma wafting through your home will have you dreaming of that first bite.
When it’s finally time to serve, dish out the chili into bowls and let everyone sprinkle on their desired toppings: shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
And there you have it—your Slow-Cooked Chicken Chili is ready to warm your heart and fill your belly. Just remember, if you find yourself eating straight from the pot, you’re not alone. We’ve all been there.
Slow-Cooked Chicken Chili Substitutions & Variations
While the classic Slow-Cooked Chicken Chili recipe is a crowd-pleaser on its own, there’s plenty of room for creativity and personalization.
You can swap chicken thighs for ground turkey or even beef. For a vegetarian option, replace the meat with extra beans or lentils.
Feel free to experiment with different beans, like black or pinto. Adding spices like smoked paprika or cayenne can kick up the heat.
I love tossing in some diced zucchini or carrots for added nutrition. You can also use fresh herbs instead of cilantro, or switch up the toppings—get creative and make it your own!
What to Serve with Slow-Cooked Chicken Chili
What pairs perfectly with a warm bowl of Slow-Cooked Chicken Chili? I love serving it with crunchy tortilla chips for that delightful texture contrast.
A dollop of sour cream adds creaminess, while shredded cheese melts beautifully on top. Fresh cilantro brings a burst of flavor that elevates the dish.
You might also enjoy a revitalizing side salad to balance the richness of the chili. If you’re feeling indulgent, cornbread is another fantastic option; it’s perfect for soaking up all that goodness.
Trust me, these accompaniments will turn your meal into a comforting feast everyone will love!
Additional Tips & Notes
To guarantee your Slow-Cooked Chicken Chili turns out perfectly, consider a few helpful tips.
First, don’t skip the tortilla chips; they add great texture and flavor. If you prefer a spicier kick, try adding a chopped jalapeño or extra chili powder.
For a thicker chili, let it cook uncovered for the last hour. I also recommend using fresh ingredients whenever possible for the best taste.
If you want to make it ahead, the flavors deepen overnight in the fridge.
Finally, don’t forget to garnish with cheese, sour cream, and cilantro for that perfect finishing touch! Enjoy your chili!