Crock-Pot Chicken Chili: A Simple, Flavorful Recipe for Cozy Nights
Are you looking for a comforting, flavorful, and easy chili recipe? Look no further! This Crock-Pot Chicken Chili recipe is perfect for busy weeknights or lazy weekends. It's packed with tender chicken, hearty beans, and a delicious blend of spices, all slow-cooked to perfection in your trusty crock-pot. Get ready to impress your family and friends with this crowd-pleasing dish!
Ingredients You'll Need:
This recipe is incredibly versatile; feel free to adjust the ingredients to your liking!
- 1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for even cooking.
- 1 large onion, chopped: Adds sweetness and depth of flavor.
- 2 cloves garlic, minced: A must-have for that aromatic chili punch.
- 1 green bell pepper, chopped: Provides a nice crunch and sweetness.
- 1 (15-ounce) can diced tomatoes, undrained: Adds juicy acidity and body to the chili.
- 1 (15-ounce) can kidney beans, rinsed and drained: Adds protein and texture.
- 1 (15-ounce) can black beans, rinsed and drained: For a more complex flavor profile.
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained: Provides heat and a zesty kick. (Optional: use mild or extra spicy depending on your preference)
- 1 cup chicken broth: Adds moisture and helps create a rich sauce.
- 2 tablespoons chili powder: The star of the show! Adjust to your spice preference.
- 1 tablespoon cumin: Earthy and warm, complements the chili powder perfectly.
- 1 teaspoon oregano: Adds a fresh, herbaceous note.
- 1/2 teaspoon cayenne pepper: For an extra kick (optional).
- Salt and pepper to taste: Season to your liking.
Step-by-Step Instructions:
- Combine Ingredients: In your crock-pot, combine the chicken, onion, garlic, bell pepper, diced tomatoes, kidney beans, black beans, Rotel, chicken broth, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Stir well to ensure everything is evenly distributed.
- Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the crock-pot. This helps to incorporate the chicken into the chili more evenly.
- Simmer (Optional): For a thicker chili, simmer uncovered for another 15-20 minutes on low. This allows some of the liquid to reduce.
- Serve and Enjoy: Ladle your delicious Crock-Pot Chicken Chili into bowls and serve with your favorite toppings.
Serving Suggestions & Toppings:
- Toppings: Shredded cheddar cheese, sour cream, avocado, chopped cilantro, green onions, tortilla chips.
- Sides: Cornbread, crusty bread, or a simple salad.
Tips for the Best Crock-Pot Chicken Chili:
- Don't overcook the chicken: Overcooked chicken will be dry. Check for doneness after 6 hours on low.
- Adjust the spice level: Add more or less chili powder and cayenne pepper to your liking.
- Make it ahead: This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: You can freeze this chili for up to 3 months.
This Crock-Pot Chicken Chili recipe is a guaranteed crowd-pleaser. It’s simple to make, incredibly flavorful, and perfect for any occasion. Enjoy!
