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Crockpot Chicken Chili

This Crockpot Chicken Chili combines tender, shredded chicken with a flavorful mix of tomatoes, beans, and spices, slow-cooked to perfection. The dish develops a rich, smoky aroma and a hearty, thickened texture, making it ideal for casual gatherings or cozy weeknights. It’s an adaptable, no-fuss recipe that tastes like it’s been simmering all afternoon, even when it’s just been gently bubbling in the slow cooker.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts trim excess fat
  • 1 can (14.5 oz) diced tomatoes fire-roasted for smoky flavor
  • 1 can (15 oz) black beans drained and rinsed
  • 1 bell pepper red or green bell pepper diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder smoky preferred
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 cup chicken broth or water with bouillon
  • Salt & pepper to taste

Equipment

  • Slow cooker
  • Skillet
  • Knife
  • Cutting board
  • Measuring cups
  • Stirring spoon

Method
 

  1. Start by searing the chicken breasts in a skillet over medium-high heat for 3-4 minutes per side until golden brown. This step adds a smoky depth to the flavor, but you can skip it if you're short on time.
  2. While the chicken cooks, dice the onion, bell pepper, and mince the garlic. These flavorful aromatics will form the base of your chili, so keep them small and uniform for even cooking.
  3. Place the seared chicken breasts into the slow cooker, then add the diced tomatoes, drained beans, chopped peppers, onion, and minced garlic. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the ingredients.
  4. Pour in the chicken broth, then cover with the lid and cook on low for 6 to 8 hours. The house will fill with a smoky, spicy aroma as everything slowly melds together.
  5. About halfway through cooking, give the chili a gentle stir to combine flavors and prevent sticking. The mixture should start to thicken and the chicken will become tender.
  6. Once the cooking time is up, turn off the slow cooker and shred the chicken breasts using two forks. Return the shredded chicken to the chili and stir well to absorb all the flavors.
  7. Let the chili rest for 10 minutes, uncovered or with the lid slightly ajar, to allow the flavors to deepen and the sauce to thicken further.
  8. Serve hot, garnished with your favorite toppings like cilantro, shredded cheese, or a squeeze of lime. Enjoy the hearty, smoky chili with a side of cornbread or tortilla chips.

Notes

For extra spice, add chopped jalapeños during cooking or a dash of hot sauce at the end. To make it vegetarian, substitute chicken with extra vegetables or beans. Store leftovers in an airtight container for up to 3 days, reheating gently on the stove.