Slow Cooker Chicken Chili
I’ve shared a lot of similar slow cooker recipes before but this Slow Cooker Chicken Chili is definitely a recipe that stands out for me! I found the flavors spot on, the consistency perfect and I definitely plan on making this again.
2 chicken breasts
Or you could substitute 1 lb ground turkey or beef, 4 chicken thighs, or mix and match
2 15 oz cans diced tomatoes, undrained
2 15 oz cans black beans, drained
1 4 oz can green chiles
1 bell pepper, diced
For some pretty colors, I added 1/2 a red pepper and 1/2 a yellow pepper
1 small onion, diced
1 tsp garlic powder
1 tsp cumin
2 tb *Penzey’s chili powder
*Stephanie recommends the Penzey’s brand, saying she thinks a high quality chili powder makes all the difference here. Shame on me – I didn’t have any so I used what was in the spice cabinet – still amazing!
2 tsp sugar or substitute
1/2 cup regular brewed coffee (decaf is fine)
How convenient! I used the remnants of the breakfast coffee!
1 tsp salt
HOW TO PREPARE
1.) If you’re using turkey or beef, brown the meat first. If you’re using chicken, place the meat whole in the slow cooker and then just shred right before serving.
2.) Combine all ingredients in your slow cooker. Cook on low for 8-9 hours.
3.) Top with Tillamook sour cream and cheddar cheese – if you’re lucky enough to have it where you live.
My little helper.
So I put my chicken breast in frozen – because I’m a super planner like that. And I just cooked on medium for the first 4 hours then when I was certain everything was going to cook thru, I turned it to low. Turned out delicious.
This recipe was sent in by Stephanie as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card! Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.
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