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Slow Cooker Chicken Chili
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This recipe is for super chunky chili. If you like it with more liquid, reduce the chicken by 1/4 and add more water.
Ingredients
- 4 Large boneless, skinless chicken breasts
- 3 tablespoons taco seasoning
- 1/2 Medium yellow onion (diced small)
- 1-2 teaspoon chili powder
- 1/3 cup water
- 2 Medium red bell peppers (diced)
- 3 cans chili beans (white or pinto, DO NOT DRAIN)
- 1 can corn (drained)
- 1 can fire roasted green chiles (medium heat)
- sour cream (for garnish)
- tortilla strips (for garnish)
Note
Add chopped fresh jalapenos if you like a spicy chili.
Directions
| Step 1 | |
|
Cut the chicken breasts in fourths and add to the slow cooker. Add taco seasoning and chili powder. Add water. Add onions. Cook on high for 90 minutes to an hour (slow cooker temps vary).  | |
| Step 2 | |
| With a slotted spoon, pull out the chicken and shred it. You can shred using two forks, meat claws or in your stand mixer on speed 2-3 for 2 or so minutes. | |
| Step 3 | |
| In the crock pot, add the rest of the ingredients. Add the chicken back in. Cook on high for 90 more minutes then serve with tortilla strips and sour cream on top | |
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See? Easy peasy! Let me know how it turns out for you!
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Ben says
February 18, 2019 at 6:51 amThat’s great! I’ve never though of using a food processor to shred the chicken. It takes half the time!
Lori Hart says
February 18, 2019 at 2:26 pmIt’s genius! Such a time saver and you can do a whole bunch at one time. Love it.