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Crockpot Chicken Chili

This crockpot chicken chili combines tender shredded chicken, hearty beans, and chunky tomatoes cooked slowly to meld flavors into a warm, spicy stew. The slow cooker creates a thick, satisfying texture with a fragrant, smoky aroma, making it perfect for cozy nights. It’s a flexible, forgiving recipe that relies on simple ingredients for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked chicken shredded or diced
  • 1 can chopped tomatoes chunky preferred
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup chicken broth or water
  • 2 tbsp chili powder smoky preferred
  • 1 tsp cumin optional, for depth
  • 1/4 tsp cayenne pepper adjust for heat
  • salt to taste salt adjust as needed
  • fresh cilantro cilantro chopped, for garnish

Equipment

  • Skillet or pan
  • Sharp knife
  • Cutting board
  • Crockpot/slow cooker
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Start by heating a little oil in a skillet, then sauté the diced onion and minced garlic until fragrant and translucent, about 5 minutes. This builds a flavorful base for your chili.
  2. While the aromatics cook, shred or dice your cooked chicken into bite-sized pieces and set aside.
  3. Transfer the sautéed onions and garlic into your crockpot. Add the shredded chicken, canned chopped tomatoes, rinsed beans, chili powder, cumin, cayenne, and chicken broth. Stir everything together to combine well.
  4. Cover the crockpot with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and the flavors meld. The house will fill with a smoky, spicy aroma as it simmers.
  5. Once cooking is complete, open the lid and stir the chili. Check the consistency; if it’s too thick, stir in a little extra broth or water. If it’s too thin, cook uncovered on high for another 30 minutes to thicken.
  6. Taste the chili and adjust the seasoning with salt or additional spices if needed. Finish by stirring in chopped cilantro for a fresh, herbal note.
  7. Serve the hearty, flavorful chili hot in bowls, topped with extra cilantro, shredded cheese, or sour cream if desired. Enjoy the comforting warmth of this slow-cooked meal.

Notes

For extra smoky flavor, add a pinch of smoked paprika or chipotle powder during cooking. This chili tastes even better the next day as flavors deepen.