This creamy and mildly spicy slow cooker chicken chili is our family’s staple dinner recipe. I make it at least a dozen times over the colder months. It freezes well and leftovers keep for days! There’s no pre-cooking or complicated prep required, so it’s a true “set it and forget it” crockpot meal.I can’t even tell you how many times we’ve made this easy slow cooker chicken chili in the past few years. 100? 200? I think we’re in the 300s by now.
That’s not an exaggeration. Every time a family member, neighbor, or friend has a baby, I bring them over a batch to freeze. (Who doesn’t find comfort in home-cooked chili? Especially new parents!) Every time we have company over for a football game, I make this chili. And every time I want to prep freezer meals, I make another batch. And, finally, anytime we want an easy slow cooker dinner, slow cooker chicken chili is on the menu.
1 onion, chopped
24 oz. boneless, skinless chicken breasts
1 can ( 15 oz.) black beans, drained and rinsed
1 can ( 15 oz.) kidney beans, drained and rinsed
1 can ( 8 oz. ) tomato sauce
2 cans ( 15 oz. each) diced tomatoes with green chilies
10 oz. frozen corn
1 T. chili powder
2 tsp. ground cumin
salt to taste
1-1/4 c. reduced-fat shredded cheddar or Jack cheese
1/4 c. chopped, fresh cilantro
Add all ingredients except for cilantro and cheese to a crock pot. Give a good stir until well combined. Cook on high for 3 hours.
When done, reduce heat to low and cook for another 3 hours. Taste and adjust seasoning according to preference.
Remove chicken with a slotted ladle and place in a shallow dish. Using two forks, shred chicken into small pieces and return to pot.
Serve warm in individual bowls topped with fresh cilantro and 2 tbsp cheese
Makes 10 servings