Slow-Cooker Chicken Chili
Nothing beats the cozy comfort of a hearty bowl of chili, especially when it’s packed with tender shredded chicken and smoky chipotle flavors! Busy families and meal prep lovers will absolutely adore this recipe because you can just toss everything in the slow cooker and let it work its magic. The best part is that it’s incredibly healthy and feeds a crowd without any fuss.
Recipe Details
Timing & Servings: Active Time: 25 minutes, Total Time: 3 hours 25 minutes, Serves: 8 people.
Nutrition Profile: Diabetes-Friendly, Nut-Free, Soy-Free, Heart-Healthy, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 342 Calories, 13g Fat, 29g Carbs, 29g Protein.
Ingredients You’ll Need
Unsalted chicken broth: You’ll need 2 cups of this liquid gold to create the perfect base for your chili. It keeps the sodium in check while adding amazing flavor!
Crushed tomatoes: One 28-ounce can of no-salt-added crushed tomatoes brings that rich, tomatoey goodness we all love. The no-salt version lets you control the seasoning perfectly.
Dark kidney beans: Two 15-ounce cans, rinsed and drained, add protein and that classic chili texture. Dark kidney beans hold their shape beautifully during the long cooking time.
Yellow onion: One medium onion, chopped up, creates the flavor foundation for your chili. Don’t worry about perfect dicing – rustic chunks work great here!
Red bell pepper: One medium pepper, chopped, adds sweetness and beautiful color to your bowl. Plus, it packs in extra vitamins!
Garlic: Six cloves, chopped, might seem like a lot, but trust me on this one. The slow cooking mellows it out into pure deliciousness.
Chipotle pepper and adobo sauce: One tablespoon finely chopped chipotle plus one tablespoon of that smoky adobo sauce brings the perfect amount of heat and flavor. You can always start with less if you’re sensitive to spice!
Ground cumin: Two teaspoons of this warm spice is essential for authentic chili flavor. It adds that earthy, slightly nutty taste we crave.
Ground coriander: One teaspoon adds a subtle citrusy note that pairs beautifully with the other spices. It’s like a secret ingredient that makes people wonder what makes your chili so special!
Dried oregano: One teaspoon brings a hint of Mediterranean warmth to balance all those bold flavors.
Salt: One teaspoon helps bring all the flavors together perfectly. You can always adjust to taste at the end!
Chicken breasts: One and a half pounds of boneless, skinless chicken breasts will shred beautifully after slow cooking. They’ll be so tender you can pull them apart with a fork!
Fresh lime juice: Three tablespoons of this bright, citrusy goodness gets stirred in at the end for that perfect flavor pop.
Sharp Cheddar cheese: Three-quarters cup shredded makes the perfect creamy topping. Sharp cheddar adds just the right amount of tang!
Avocados: Two medium avocados, chopped, add creamy richness and healthy fats to every bowl.
Fresh cilantro: One-third cup chopped brings fresh, bright flavor that makes everything taste restaurant-quality.
How to Make Slow-Cooker Chicken Chili
Step 1: Grab your 5-quart slow cooker and stir together the chicken broth, crushed tomatoes, rinsed kidney beans, chopped onion, bell pepper, and garlic. Add the chopped chipotle pepper, adobo sauce, cumin, coriander, oregano, and salt. Give everything a good stir to combine all those amazing flavors!
Step 2: Nestle the chicken breasts right into that vegetable mixture until they’re completely covered. This ensures they’ll cook evenly and stay super moist. Cover your slow cooker and cook on High for about 3 hours or Low for 4 to 5 hours, until the chicken reaches 165°F on an instant-read thermometer.
Step 3: Carefully transfer the cooked chicken to a cutting board and let it cool for about 5 minutes. Use two forks to shred the chicken into bite-sized pieces – it should fall apart easily! Return the shredded chicken to the slow cooker and stir in that fresh lime juice for the perfect finishing touch.
Step 4: Divide your amazing chili among 8 bowls and top each one with shredded cheese, chopped avocado, and fresh cilantro. Feel free to add your own favorite toppings too – this is your masterpiece!
Easy and Quick Slow-Cooker Chicken Chili Version
Want to make this even easier? You can use rotisserie chicken instead of cooking your own! Just add 3 cups of shredded rotissery chicken during the last 30 minutes of cooking. This cuts your active prep time down to just 15 minutes, and you’ll still get all that incredible slow-cooked flavor in the vegetables and beans.
Serving Ideas
This hearty chili is absolutely a complete meal all on its own, but it’s also fantastic with some simple sides! Try serving it with warm cornbread, crispy tortilla chips, or fluffy baked sweet potatoes. A dollop of sour cream or Greek yogurt on top adds extra creaminess that everyone loves.
Storage
Let your chili cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions for 1-2 minutes, stirring halfway through.
Substitutions
No chipotle peppers? Try using 1 teaspoon of smoked paprika plus a pinch of cayenne pepper instead. You can swap the kidney beans for black beans or pinto beans if that’s what you have on hand. Ground turkey or even leftover pulled pork work great in place of chicken too!
Pro Tips
- Don’t skip the lime juice: It really brightens up all the flavors and makes everything taste fresh and vibrant.
- Prep your toppings ahead: Chop your avocado, shred your cheese, and wash your cilantro while the chili cooks.
- Double the recipe: This freezes beautifully for up to 3 months, so make extra for busy weeknights!
- Taste and adjust: Add more salt, lime juice, or chipotle at the end to make it perfect for your family’s taste buds.
FAQs
Can I make this chili on the stovetop instead?
You bet! Brown the chicken first, then add all the ingredients except the lime juice to a large pot. Simmer covered for about 45 minutes until the chicken is tender enough to shred. Remove the chicken, shred it, return it to the pot, and stir in the lime juice just like the slow cooker method.
How spicy is this chili?
It has a nice mild-to-medium heat level that most people love! The chipotle adds more smoky flavor than intense heat. If you’re worried about spice, start with half the amount and taste-test before adding more.
Can I use chicken thighs instead of breasts?
Sure! Boneless, skinless chicken thighs work wonderfully and actually stay even more tender. Use the same amount and cooking time – they’ll shred beautifully just like the chicken breasts.
What if I don’t have a 5-quart slow cooker?
No worries! A 4-quart will work fine, though it might be pretty full. You could also halve the recipe for a smaller slow cooker, or use a 6-quart if that’s what you have – it’ll work perfectly!
I’d love to hear how your chili turns out! Drop a comment below and let me know what toppings your family loves best. There’s nothing better than sharing a warm bowl of homemade chili with the people you care about most.
