Description
Chicken chili brings comfort to your table with tender shredded chicken simmered in a rich, warm broth loaded with beans and spices that make your kitchen smell incredible. Your slow cooker does most of the work, giving you an easy weeknight dinner that tastes like you spent hours cooking.
Ingredients
Scale
Base proteins and liquids:
- 3 cups shredded chicken
- 4 cups chicken broth
Vegetables:
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans diced tomatoes
- 1 cup corn kernels
Beans and seasonings:
- 1 can kidney beans, drained
- 1 can black beans, drained
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Pour 2 tbsp of olive oil into your large pot and set the heat to medium, letting it warm for about a minute before adding your chopped onion to the pan.
- Let that onion soften for roughly 5 minutes, stirring occasionally so it cooks evenly on all sides.
- Toss in your 3 minced garlic cloves and let them sit in the hot pot for 1 minute, which brings out their flavor without burning them.
- Add your 3 cups of shredded chicken directly to the pot and stir it around for a couple of minutes to combine with the garlic and onions.
- Pour in both of your canned diced tomatoes along with 1 drained can of kidney beans and 1 drained can of black beans, mixing everything together.
- Stir in your 1 cup of corn kernels next, making sure all your vegetables and proteins are distributed throughout the pot.
- Add all 4 cups of your chicken broth and sprinkle in 2 tbsp of chili powder, 1 tsp of cumin, and 1 tsp of paprika while stirring so the spices blend smoothly.
- Increase your heat to medium-high until the mixture reaches a rolling boil, which takes about 8 to 10 minutes depending on your stove.
- Once it’s boiling, lower your heat to medium-low and let it simmer gently for 30 minutes at 180 degrees, giving you a chance to taste it and adjust salt and pepper as needed.
- Ladle your chili into bowls and serve it piping hot however you prefer it.
Notes
- Sauté your onions long enough that they turn translucent and soft, which takes about 5 minutes and builds a better flavor base for the whole pot.
- Add the garlic right after the onions finish cooking so it doesn’t burn, since garlic cooks faster and can turn bitter if it sits in the heat too long.
- Taste your chili as it simmers and adjust the spices toward the end, because flavors concentrate as liquid reduces and what seemed right at first might become too strong.
- Make this recipe ahead and reheat it the next day, as the flavors deepen and blend together overnight, making it taste even better than when first made.
- For a vegetarian version, swap the chicken for extra beans or hearty vegetables like bell peppers and zucchini, keeping the same cooking time and broth amount.
- Prep Time: 10 minutes
- Cook Time: 31 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 65 mg