I’ve just about had it with this weather. My fingers ache when I go outside, my car takes 3 hours to warm up, and I’m going to have to sell my favorite child to pay our heating bill this month. My hardwood floors are even filthier than usual, there are gloves and hats all over the house, and I have a strong urge to hibernate.
It’s not all bad, though! The forgotten laundry in the washer stays fresh for days, sweaters and scarves hide my winter belly, and this weather is perfect for chili! I love chili when the weather is freezing, and this Crock Pot Chicken Chili did not disappoint.
I used uncooked chicken, my mother-in-law made it with frozen chicken, and I know someone who used leftover shredded chicken in this recipe, and the success of all three preparation methods worked well, making this recipe wonderfully versatile.
The chicken options aren’t the only thing that makes this recipe easily modified. Feel free to adjust the spices, especially if you like some heat and you don’t plan on feeding it to weak-mouthed children. Go crazy and add some olives like I did, or green chilis, bell peppers, unicorn tears…whatever.
This Crock Pot Chicken Chili is a hearty weeknight meal, but is also perfect for feeding a group of rowdy sports fans. We take game day food pretty seriously around here, and chili? Chili is always a winner.
Crock Pot Chicken Chili
- 1 lb boneless, skinless chicken thighs or breasts
- 1 medium onion, diced
- 1 16 oz bag frozen corn
- 1 2 oz can sliced olives, (or large can whole olives if your family is as crazy about them as mine)
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 28 oz can diced tomatoes (or Rotel for a kick)
- 1 28 oz can crushed tomatoes
- 4 cloves garlic, minced
- 1 package taco seasoning
- 1 tbsp cumin
- 2 tbsp chili powder
- Place chicken in bottom of slow cooker.
- Dump all other ingredients on top and stir.
- Cover and cook on low for 8 hours or high for 6 hours.
- 30 minutes before serving, remove chicken, shred it, and return it to slow cooker.
- Stir and cover for ½ hour.
- Serve with cilantro, sour cream, or shredded cheese. Or all of those things and a side of Doritos.
This was the perfect supper for a cold, wintery night. I made this with 4 frozen chicken breasts, and cooked it for 8 hours on low. The chicken shredded really easily. I also added 2 tsp of minced garlic. I could make this every couple of weeks, and everyone in my house would be happy!!!
My entire family enjoyed this hearty chili, and it had just enough kick for the adults without being too spicy for the kids. We left town before we could gobble up the leftovers, so I froze them, and they were great after our Christmas travels. This recipe also works well with cooked shredded chicken, which can be added in the last 30 minutes.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Chicken Chili recipe.
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