Crockpot Chicken Chili

As the cold winds of winter start to blow, there’s nothing quite like a warm, hearty dish to fill your home with comforting aromas. That’s where my favorite recipe for Crockpot Chicken Chili steps in. On those chilly evenings, when I gather with family and friends, this dish becomes the centerpiece of our table. It’s not just a meal; it’s an experience that brings everyone together, warming hearts and bellies alike. The beauty of this recipe lies in its simplicity and the way it fills your kitchen with the enticing scent of spices and simmering goodness. With each spoonful, you’ll find tender chicken, vibrant bell peppers, and hearty kidney beans, creating a perfect balance of flavors that is as satisfying as it is delicious.

What I love most about this Crockpot Chicken Chili is how it allows me to embrace the spirit of the season while also being incredibly easy to prepare. With just a little bit of chopping and a few minutes of sautéing, I can set everything in the slow cooker and let it do all the hard work. This gives me time to catch up with loved ones or simply relax with a good book while the magic happens. I’ll never forget the first time I served this dish—it was an instant hit, and now it’s a regular on our family menu. Every bite is a reminder of those cozy moments spent with laughter and love. So let’s dive in and make this delectable Crockpot Chicken Chili together!

Everything You Need for Crockpot Chicken Chili

Every ingredient in this Crockpot Chicken Chili plays a vital role in creating a balanced and flavorful dish. From the hearty chicken to the vibrant bell peppers, each element contributes to the comforting nature of this recipe. The combination of spices and wholesome ingredients makes it a satisfying meal that warms you from the inside out.

• 2 pounds boneless skinless chicken breast or tenders: The heart of the chili, providing protein and a tender texture.
• 1 large onion, peeled and chopped: Adds a savory base flavor that enhances the overall taste.
• 1 large red bell pepper, seeded and chopped: Provides a sweet crunch and vibrant color.
• 1 cup chopped celery: Adds a refreshing crunch and depth of flavor.
• 4 cloves garlic, minced: Infuses the dish with aromatic goodness.
• 2 tablespoons olive oil: For sautéing the vegetables and enhancing the flavors.
• 24 ounces jarred roasted red peppers in juices: Contributes a smoky richness.
• 30 ounces red kidney beans, drained: Adds fiber and heartiness to the chili.
• 3 tablespoons chili powder: The main spice that gives chili its distinct flavor.
• 1 1/2 tablespoons ground cumin: Adds warmth and depth to the seasoning.
• 2 1/2 teaspoons sea salt: Enhances all the flavors in the dish.
• 2 cups chicken broth: Provides moisture and richness to the chili.

Putting Together Crockpot Chicken Chili

Making the Crockpot Chicken Chili is a delightful experience that requires minimal effort. Follow these simple steps, and you’ll have a delicious meal ready to enjoy. Let’s get cooking!

1. Preheat a large skillet over medium heat. Add the olive oil, allowing it to warm up before adding the chopped onion, red bell pepper, celery, and minced garlic. Sauté for 3 to 5 minutes until the vegetables are softened and fragrant. You want the onion to become translucent, which signals they’re ready to go.
2. Once the vegetables are sautéed, pour them into a large slow cooker. Next, add the drained red kidney beans on top. This will create a hearty base for your chili.
3. Now, take the boneless, skinless chicken and place it carefully over the veggies and beans. Sprinkle the chili powder, cumin, and sea salt evenly over the chicken.
4. In a blender, pour in the jarred roasted red peppers along with their juices. Blend until very smooth. This puree will add a beautiful color and depth of flavor to the chili.
5. Pour the pureed red peppers into the slow cooker, followed by the chicken broth. Stir gently to combine everything but be careful not to disturb the chicken too much.
6. Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. The low and slow method allows the flavors to meld beautifully, while the high setting is perfect for when you need it done quicker.
7. When the cooking time is up, the chicken should be fully cooked and easily shred with a fork. Carefully remove it using tongs and place it on a cutting board.
8. Shred the chicken with a fork, returning it to the slow cooker and mixing it in with the rest of the ingredients. This will make sure every bite is filled with tender chicken and flavorful chili.
9. Finally, serve the Crockpot Chicken Chili warm. It pairs perfectly with crusty bread or over rice for a complete meal.

Ways to Adapt This Recipe

If you’re looking to make the Crockpot Chicken Chili your own, there are plenty of ways to adapt this recipe to suit your tastes! Here are some ideas:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in a microwave.
• Freezing: You can freeze the chili for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.
• Variations: Swap the chicken for turkey or a plant-based protein for a different twist.
• Serving Suggestions: Serve with toppings like shredded cheese, avocado slices, or fresh cilantro for added flavor.
• Adjust the Beans: Feel free to mix in other types of beans like black beans or pinto beans based on your preference.
• Extra Veggies: Add other vegetables such as zucchini or corn for additional texture and flavor.

Perfect Pairings for Crockpot Chicken Chili

When it comes to serving the Crockpot Chicken Chili, the options are as varied as they are delicious. Here are some fantastic pairing suggestions:

• Crusty Bread: A warm, crusty loaf of bread is perfect for dipping into the chili.
• Rice: Serve the chili over a bed of fluffy rice for a filling meal that soaks up all the flavors.
• Fresh Salad: A light, refreshing salad with a tangy dressing can balance the richness of the chili.
• Cheesy Cornbread: This classic pairing adds a delightful sweetness and warmth, making every bite a treat.
• Avocado: Sliced or diced avocado on top adds creaminess that complements the chili.
• Chips: Tortilla chips or corn chips provide a nice crunch when served alongside the chili.
• Seasonal Occasions: This chili is perfect for winter gatherings or cozy family dinners.

FAQ

Conclusion

The Crockpot Chicken Chili stands out as a comforting and nourishing dish that’s perfect for chilly nights. With its rich flavors and simple preparation, it’s a meal you’ll want to make again and again. So gather your ingredients, cozy up, and enjoy this delicious chili with friends and family soon!

Crockpot Chicken Chili

The ultimate comfort food for chilly nights, this Crockpot Chicken Chili is a hearty blend of tender chicken, flavorful spices, and wholesome beans. Perfect for meal prepping or cozy gatherings, it's sure to become your go-to easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dinner

Cuisine American

Servings 10 servings

Calories 350 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Slow Cooker
• Skillet
• Blender
• Peeler

Ingredients

  

• 2 pounds boneless skinless chicken breast or tenders
• 1 large onion, peeled and chopped
• 1 large red bell pepper, seeded and chopped
• 1 cup chopped celery
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 24 ounces jarred roasted red peppers in juices
• 30 ounces red kidney beans, drained
• 3 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 2.5 teaspoons sea salt
• 2 cups chicken broth

Instructions

 

• Preheat a large skillet over medium heat. Add the olive oil, followed by the chopped onion, red bell pepper, celery, and minced garlic. Sauté for 3 to 5 minutes until softened.
• Pour the sautéed veggies and the drained red kidney beans into a large slow cooker.
• Place the chicken over the top, then sprinkle the chili powder, ground cumin, and sea salt in the slow cooker.
• Pour the jarred roasted red peppers and their juices in a blender. Puree until smooth.
• Pour the pureed red peppers and chicken broth into the slow cooker. Stir gently to combine.
• Cover and turn the slow cooker on low for 6 to 8 hours or high for 3 to 4 hours.
• When the chicken is cooked through, remove it with tongs and shred it with a fork.
• Stir the shredded chicken back into the chili.
• Serve warm!

Notes

• Tip: This chili is well seasoned but not spicy. Add cayenne pepper if you want it hotter.
• Storage: Store in the fridge for up to 3 days.
• Freezing: Great to freeze for up to 3 months.

Keyword Comfort Food Chili, Crockpot Chicken Chili, Easy Chili Recipe, slow cooker chicken recipe

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.