Slow Cooker Chicken Chili
This Slow Cooker Chicken Chili is a hearty and flavorful meal that's perfect for cozy dinners. Tender shredded chicken simmers in a rich blend of tomatoes, beans, and spices, absorbing all the delicious flavors over several hours. With minimal prep, the slow cooker does all the work, resulting in a savory chili with just the right kick of heat. Serve it with your favorite toppings like sour cream, shredded cheese, and fresh cilantro for a comforting and satisfying dish that's ideal for busy weeknights or game day gatherings.
Servings: 6
Ingredients
- 2 lbs. ground chicken
- 3, 14.5- ounce cans diced tomatoes
- 3, 15- ounce cans pinto beans drained and rinsed
- 1, carton 32 ounces, low-sodium chicken stock/broth
- 1 poblano pepper finely diced
- ½ large onion finely diced
- 2 T chili powder
- 1 T ground cumin
- 1 T ground coriander
- 1 T garlic paste or minced garlic
- 1 tsp. ancho chili powder
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 dried bay leaves
Instructions
- This is a true dump and go recipe. Place all the ingredients into the bowl of your slow cooker. I use a 10-quart slow cooker for all my recipes (use at least a 6-quart).
- Stir all the ingredients to mix, making sure to break up the ground chicken. Place the cover on the slow cooker.
- Cook on low for 5-6 hours or high for 2 ½ to 3 hours.
- Note: The veggies are still a bit crunchy. I’m ok with it especially for the ease of a dump and go meal. If you want the veggies a bit more tender. Sauté in a skillet with two tablespoons of olive oil over medium high heat for 5 minutes.