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.
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.