Slow Cooker Chicken Chili

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This Slow Cooker Chicken Chili is a hearty, minimal-prep meal that’s ideal for busy weeknights or game day. Place the ingredients in the slow cooker, stir to break up the chicken, and let it cook on low or high until ready.

Why you’ll love this chili

Dump-and-go ease with minimal hands-on prep
Comforting, bean-and-tomato base with warm spices
Cook on low (5–6 hours) or high (2½–3 hours) to fit your schedule
Simple toppings (sour cream, shredded cheese, cilantro) finish the bowl
Includes a short video demonstration

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Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method Video

Ingredients

2 lbs. ground chicken (907.2 g)
3, 14.5- ounce cans diced tomatoes (1 × 411.1 g each)
3, 15- ounce cans pinto beans drained and rinsed (1 × 425.2 g each)
1, carton 32 ounces, low-sodium chicken stock/broth
1 poblano pepper finely diced
½ large onion finely diced
2 T chili powder (30 mL)
1 T ground cumin (15 mL)
1 T ground coriander (15 mL)
1 T garlic paste or minced garlic (15 mL)
1 tsp. ancho chili powder (5 mL)
2 tsp. kosher salt (10 mL)
1 tsp. ground black pepper (5 mL)
2 dried bay leaves

Equipment

Slow Cooker

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.

Video

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