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.

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Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method Video

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

Method

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.