Imagine the warm, comforting aroma of Chicken Chili wafting through your home, with its rich spices and hearty ingredients simmering away in your crockpot.
This dish is a breeze to prepare, perfect for those seeking a cozy, fuss-free meal that feels like a hug in a bowl.
As the chicken tenderly melds with beans, corn, and spices over hours, a delightful transformation occurs.
Let’s bring this delightful dish to life and enjoy its comforting embrace.
Kitchen Tools Required
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 Can opener
- 1 Mixing spoon
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup fresh cilantro, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Chili in a crockpot, follow the timeline below:
- Reading and Preparation (20 minutes)
- Spend 5 minutes reading the recipe and gathering all the necessary equipment and ingredients.
- Use the next 15 minutes for prep work, such as draining and rinsing the beans, chopping cilantro, and organizing the spices.
- Setup and Cooking (6 hours)
- 0:00 – 0:05: Place the chicken breasts at the bottom of the crockpot.
- 0:05 – 0:10: Add black beans, kidney beans, corn, diced tomatoes, and green chilies on top of the chicken.
- 0:10 – 0:15: Sprinkle the spices (chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper) over the ingredients and pour in the chicken broth. Stir gently to mix.
- 0:15 – 6:00: Cover the crockpot with its lid and set it to cook on low for 6 hours.
- Post-Cooking (10 minutes)
- 6:00 – 6:05: Once cooked, use two forks to shred the chicken directly in the crockpot.
- 6:05 – 6:10: Mix the shredded chicken and other ingredients well. Allow the chili to rest for 10 minutes before serving.
- Serving (5 minutes)
- 6:10 – 6:15: Serve the chili hot, garnished with shredded cheddar cheese and cilantro if desired.
Extra Tips:
- For thicker chili, mash some of the beans before adding them to the crockpot during the initial setup.
- Adjust seasoning to taste and consider adding a squeeze of lime juice or extra chilies for a spicier version.
Feel free to adjust any steps based on your pace and any additional tasks you may need to perform.
Recipe Instructions
Place the chicken breasts at the bottom of the crockpot.
Add black beans, kidney beans, corn, diced tomatoes, and green chilies on top of the chicken.
Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the ingredients.
Pour the chicken broth into the crockpot.
Stir the ingredients gently to mix the spices evenly.
Cover the crockpot with its lid and set it to cook on low for 6 hours.
Once cooked, use two forks to shred the chicken directly in the crockpot.
Mix the shredded chicken and other ingredients well.
Allow the chili to rest for 10 minutes before serving.
Serve hot, garnished with shredded cheddar cheese and cilantro if desired.
Serving Tips
- Crusty Bread: Serve alongside to soak up the flavorful broth and add a satisfying crunch.
- Tortilla Chips: Pair with chips for a fun, crunchy texture and a great way to scoop up the chili.
- Rice: Offer over a bed of rice to make the meal more filling and hearty.
- Cornbread: Complement the chili’s spices with a sweet and moist cornbread on the side.
- Avocado Slices: Add creamy avocado slices on top for a fresh, smooth contrast to the chili’s spiciness.
Storage
To store Chicken Chili, let it cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 4 days.
Freeze for up to 3 months for longer storage.
Freezing
To freeze Chicken Chili, allow it to cool completely.
Then transfer to airtight containers.
Label with the date and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat chicken chili, transfer to a saucepan and warm over medium heat, stirring occasionally.
Alternatively, microwave in a covered dish, stirring every minute, until evenly heated.
Final Thoughts
Chicken Chili Crockpot is a simple and hearty dish perfect for any occasion.
With minimal prep time, this recipe allows you to enjoy a delicious meal with little effort.
By using a crockpot, the flavors meld together beautifully over the six-hour cooking period.
Remember to adjust the spices to your liking and consider adding a squeeze of lime juice for an extra burst of freshness.
Once cooked, let the chili rest for a few minutes to enhance its flavors. Serve it hot, and garnish with cheese and cilantro for a classic touch.
Enjoy this comforting meal with family and friends.
Frequently Asked Questions
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken. Remove the skin for less grease. Cook as directed, then shred the meat, discarding bones. I’ve tried it this way, and it adds extra flavor. It’s delicious!
Is It Possible to Make This Recipe Vegetarian?
You can easily make it vegetarian by swapping chicken with more beans or tofu. Once, I replaced the chicken with chickpeas, and it was amazing. Add your favorite veggies, then follow the same steps for a hearty dish.
How Can I Adapt This Recipe for a Stovetop?
To make this on a stovetop, sauté chicken in a pot, add beans, corn, tomatoes, and spices. Simmer for 30 minutes, stirring occasionally. Shred chicken, mix well, and let it rest. Enjoy!
What Are Some Good Side Dishes to Serve With Chicken Chili?
You might serve cornbread alongside your chicken chili; it’s perfect for soaking up flavors. I’ve also paired it with a fresh green salad or tortilla chips for a crunchy contrast. Don’t forget a dollop of sour cream!
Can I Cook This on High for a Shorter Time?
You can cook it on high for about 3-4 hours. I once rushed a batch on high, and it turned out great. Just be sure to check the chicken’s tenderness and adjust time as needed.
Chicken Chili Crockpot
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 can opener
- 1 Mixing spoon
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can black beans 15 ounces, drained and rinsed
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes 14.5 ounces
- 1 can chopped green chilies 4 ounces
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup shredded cheddar cheese optional
- 1/4 cup fresh cilantro chopped, optional
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add black beans, kidney beans, corn, diced tomatoes, and green chilies on top of the chicken.
- Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the ingredients.
- Pour the chicken broth into the crockpot.
- Stir the ingredients gently to mix the spices evenly.
- Cover the crockpot with its lid and set it to cook on low for 6 hours.
- Once cooked, use two forks to shred the chicken directly in the crockpot.
- Mix the shredded chicken and other ingredients well.
- Allow the chili to rest for 10 minutes before serving.
- Serve hot, garnished with shredded cheddar cheese and cilantro if desired.
Notes
