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+ servings

Slow Cooker Chicken Chili

Slow cooker season is in full swing, and what better way to warm up than with a big ol' bowl of chicken chili! This crowd-friendly favorite is perfect for chili winter nights (see what I did there?) and is the ultimate football-watching food. And because it's made in a slow cooker, you can whip it up in minutes then let it cook low and slow for hours until you're ready to dig in.
4.77 from 13 votes
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6 servings

Ingredients  

  • 2 lbs ground chicken
  • 1 1/2 cups diced onion
  • 1 green bell pepper, diced small
  • 3 cloves garlic, minced fine
  • 1 (15-oz.) can kidney beans, rinsed and drained
  • 1 (15-oz.) can pinto beans, rinsed and drained
  • 1 (15-oz.) can tomato sauce
  • 2 Tablespoons tomato paste
  • 2 Tablespoons unsweetened cocoa powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups low sodium chicken broth
  • Assorted toppings, such as sour cream, shredded cheddar cheese and sliced scallions

Instructions 

  • Cook the ground chicken in a large skillet over medium-high heat until browned and cooked through. Transfer the ground chicken into the slow cooker.
  • To the chicken, add the onion, pepper, garlic, kidney beans, pinto beans, tomato sauce, tomato paste, unsweetened cocoa powder, cumin, smoked paprika, coriander, oregano, and chili powder. Stir everything together, and then add the chicken broth to the slow cooker.
  • Cover the slow cooker and cook the chili on LOW for 8 hours, or on HIGH for 4 hours.
  • Serve the chili with assorted toppings.

Notes

  • You can follow the directions but add all of the ingredients to a large heavy-bottomed pot and cook it until the ingredients are warmed. One note: The longer it cooks, the more tender the veggies and the more flavorful the chili will be.
  • Rinsing and draining beans (a fine-mesh strainer or colander is ideal for this!) removes sodium and excess water that could make your chili too liquidy. When you rinse beans, they'll look bubbly or sudsy at first. You can stop rinsing when the bubbles go away!
  • Removing the seeds from a bell pepper can be a little annoying. To do so easily, slice off the top about a 1/2-inch down the pepper and pull out the core of seeds. Then, slice the bell pepper in half. You can then easily brush off the small amount of seeds that might've stuck around.
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