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Crockpot Chicken Chili

This slow cooker chicken chili combines tender, shredded chicken with hearty beans, smoky spices, and fresh vegetables, resulting in a comforting dish with a rich, thick texture and vibrant aroma. The chili is cooked slowly to meld flavors, creating a warm, satisfying meal perfect for busy days. Its appearance is rustic and inviting, with a vibrant red hue from tomatoes and peppers topped with fresh herbs.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 large chicken breasts boneless, skinless
  • 1 medium onion diced
  • 2 bell peppers bell peppers red or orange, diced
  • 1 can canned diced tomatoes 14.5 oz, with juices
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup chicken broth or water
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • to taste Salt and pepper
  • optional for garnish fresh cilantro chopped
  • optional for serving lime wedges

Equipment

  • Slow Cooker
  • Skillet or frying pan
  • Knife
  • Cutting board
  • Spoon or Spatula

Method
 

  1. Begin by chopping the onion and bell peppers into small, even pieces. Set aside.
  2. Heat a tablespoon of oil in a skillet over medium heat. Add the diced onion and bell peppers, sautéing for about 5 minutes until they become soft and fragrant, with a slight caramelization around the edges.
  3. While the vegetables cook, trim the chicken breasts into 1.5-inch chunks. Once the vegetables are ready, transfer them to the slow cooker.
  4. Add the chicken breasts on top of the vegetables inside the slow cooker. Pour in the canned diced tomatoes along with their juices, followed by the chicken broth.
  5. Sprinkle the chili powder, cumin, smoked paprika, and a pinch of salt and pepper over everything. Stir gently to distribute the spices evenly.
  6. Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours until the chicken is tender and easily shredded, and the flavors meld together beautifully.
  7. About 30 minutes before serving, open the lid and check the chili. If you prefer it thicker, remove the lid and turn the slow cooker to high for about 10 minutes to reduce the liquid slightly.
  8. Use two forks to shred the cooked chicken directly in the slow cooker, stirring to combine everything well. Taste and adjust salt, pepper, or spice levels as needed.
  9. Finish by stirring in chopped fresh cilantro and a squeeze of lime if desired, adding brightness to the dish. Serve hot in bowls with lime wedges on the side.
  10. Enjoy your hearty, flavorful crockpot chicken chili, perfect for cozy weeknights or feeding a crowd with minimal effort!