Description
Mexican-inspired slow cooker chicken chili delivers rich layers of comfort and zest. Hearty beans, tender chicken, and smoky spices meld together, creating a satisfying meal you’ll savor with each delicious spoonful.
Ingredients
Scale
Proteins:
- 1.5 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
Vegetables and Beans:
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 (4-ounce) cans diced green chili peppers, preferably “fire-roasted”, drained
- 1 cup frozen corn kernels
- 1 (15-ounce) can cannellini or navy beans, drained and rinsed
Liquids and Spices:
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon dried oregano
- 1 bay leaf
- 1.5 to 2 teaspoons kosher salt
Instructions
- Place whole chicken breasts, finely diced onion, chopped celery, diced green chiles, minced garlic, ground cumin, kosher salt, ground coriander, dried oregano, and whole bay leaf into a 6-quart (5.7 liters) slow cooker, thoroughly mixing all ingredients.
- Gently pour of low-sodium chicken broth over the mixture, ensuring all ingredients are completely submerged in liquid.
- Secure the lid and set the slow cooker to HIGH temperature, cooking for 4 hours, or alternatively set to LOW temperature for 6 hours.
- Approximately 30 minutes before cooking concludes, stir in rinsed black beans and sweet corn kernels, tasting and adjusting seasonings as preferred.
- Carefully remove chicken breasts from the slow cooker, using two forks to shred the meat into tender, bite-sized pieces.
- Return shredded chicken to the slow cooker, discarding the bay leaf completely.
- Ladle the chili into serving bowls, garnishing with shredded cheddar cheese, fresh lime wedges, chopped cilantro, dollop of sour cream, and optional hot sauce for added heat.
Notes
- Meal prep champions can chop veggies and measure spices night before, storing in sealed containers for quick morning assembly.
- Freezing leftovers works perfectly – portion in airtight containers and consume within three months for best flavor profile.
- Swap chicken breasts with thighs for deeper, richer taste and more tender meat that falls apart beautifully.
- Budget-friendly protein alternatives include turkey, which mimics chicken’s texture while reducing overall recipe cost.
- Low-sodium chicken broth helps control salt intake without compromising delicious southwestern chili essence.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg