This slow cooker chicken chili is a hearty, flavourful dish that's perfect for busy weeknights. Tender, braised chicken and a blend of spices are cooked low and slow for the ultimate comfort food.
This slow cooker chicken chili is the ultimate comfort food, perfect for a chilly day and kids who don’t love chili made with traditional ground beef. For this version, chicken breasts are braised in the slow cooker to lock in flavour, then shredded and simmered with a rich mix of beans, tomato paste, garlic and a blend of spices. Slow cooking is essential to this recipe, so if you don’t have a slow cooker, just cook it low and slow in the oven, in a large Dutch oven or similar pot. The result will be a hearty, flavour-packed chili to warm you up when the mercury dips. Topped with sour cream, avocado and shredded cheese and served with warmed pita bread, your kids won’t know what hit ‘em.
Ingredients for Slow Cooker Chicken Chili
1 can diced tomatoes
2 cans sodium-reduced mixed beans
1 cup sodium-reduced chicken broth
5 tbsp tomato paste
1 small onion, cut into 1⁄2 inch pieces
2 cloves garlic, grated or minced
2 ribs celery, cut into 1⁄2 inch pieces
1 red pepper, cut into 1⁄4 inch slices
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp chili powder
2 tsp oregano
1 1/2 tsp smoked paprika
1 tsp cumin
450 g boneless, skinless chicken breasts
What to Serve with Slow Cooker Chicken Chili
Fresh pita bread, sour cream, sliced avocado and grated cheddar cheese
Directions for Slow Cooker Chicken Chili
In slow cooker, stir together tomatoes, beans, broth, tomato paste, onion, garlic, celery, red pepper, salt and pepper until combined.
Heat small, dry skillet over medium heat. When skillet is hot, add chili powder, oregano, smoked paprika, and cumin. Stir frequently until fragrant, about 30 sec-1 min. Transfer directly to tomato mixture and stir to combine.
Nestle chicken breasts in tomato mixture until halfway submerged. Cook on HIGH for 3-4 hours or on LOW for 6-7 hours, or until instant-read thermometer inserted in chicken reads 165°F. Transfer chicken to cutting board and shred using two forks; return to chili and stir in. Taste and season with additional salt and pepper as needed. Serve with desired toppings.
TIP: Rather than plating the chili in the kitchen, set up a small toppings bar so that kids can pick and choose from the toppings they prefer.
Originally published in the Winter 2018 issue. Photo by Alanna Lipson.
