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January 23, 2017

Slow Cooker Chicken Chili

With diced green chili peppers, corn and white beans, this slow cooker chicken chili is spicy and hearty topped with jalapeños, cilantro and shredded cheese.

With diced green chili peppers, corn and white beans, this slow cooker chicken chili is spicy and hearty topped with jalapeños, cilantro and shredded cheese.

Slow Cooker Chicken Chili

By now, I know I could make chili in my sleep.

I’ve had multiple vegetable and bean-heavy versions on repeat for years.

The moment there is even the slightest chill in the air, my mind goes straight to chili season.

What I love most about chili is how you can pack such a variety of vegetables and beans into a single bowl to create a meal plus leftovers.

And at this point, you know how much I adore leftovers.

I think I’ve been on such a non-stop chili kick because I can whip up a big batch on Sunday and be set for the week with healthy, filling meals.

The Ingredients

But yesterday I thought it was time for a change.

I left the usual fire-roasted tomatoes and black beans in the pantry.

Instead I made slow cooker chicken chili with cannellini beans and corn.

It could not have been any easier.

A little chopping and everything went into the slow cooker.

As with any crockpot recipe, the hardest part is finding the patience to wait till it’s finished.

Slow Cooker Chicken Chili

How To Make Slow Cooker Chicken Chili

In the bowl of the slow cooker, I add diced onions, chopped celery, canned diced green chili peppers, minced garlic and boneless chicken.

You can use breasts, thighs or a combination of both.

For dried spices, I add cumin, coriander and oregano.

I cook the chili on high for 4 hours and add frozen corn and white beans in the last half hour of cooking.

I ladle the slow cooker chicken chili into bowls.

Finally, I top each one with shredded Monterey jack cheese, sliced jalapenos and cilantro leaves.

The chili is spicy and hearty.

I can’t resist serving it with tortilla chips. If I am really hungry, I will make quesadillas to go along with it.

Print
Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: Serves 68 1x

With diced green chili peppers, corn and white beans, this slow cooker chicken chili is spicy and hearty topped with jalapeños, cilantro and shredded cheese.

Ingredients

  • 1 large yellow onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 4-ounce cans diced green chili peppers
  • 3 garlic cloves, minced
  • 1 1/2 to 2 lbs. boneless, skinless chicken breasts, thighs, or both
  • 2 teaspoons cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1 bay leaf
  • 4 cups low-sodium chicken stock
  • 2 13.5-ounce cans cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • Shredded monterey jack cheese, sliced-jalapenos, cilantro for serving

Instructions

  1. Combine the onions, celery, diced green chili peppers and garlic, in a 6-quart or larger slow cooker. Nestle the chicken into vegetables. Add the cumin, coriander, oregano, salt and bay leaf followed by the chicken stock. Cook on high for 4 hours. In the last 30 minutes of cook time, add the beans and corn.
  2. Take the chicken out and shred it with a fork before returning it to the slow cooker. Divide the soup into bowls and top with cheese, jalapenos and cilantro before serving.

Notes

Adapted from The Kitchn

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: Serves 68 1x

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