Slow Cooker Chicken Chili

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Loved it, will be making this again. I did grind my own chicken coarse, as the stores only have the finer grind. I could see where a finer grind may leave the chicken too mushy.

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This was very tasty however it was more like soup than chilli.... The consistency of it was very watery

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Love this recipe! I make it at least once every other week--it's super easy & is delicious. I switched the recipe a bit--I use turkey instead of chicken & I precook the meat before putting it in the crock pot with a few dashes of Chahoula sauce and a liberal amount of Cajun Spice blend. I use this as a sub for the chili's and chili powder (which I was out of one time while making this recipe and I ended up liking it better anyway.

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VERY spicy and almost runny. Didn't really like it and won't make it again.

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Kicked myself for adding the cinnamon and cloves...knew my family would call me out on it, and I could definitely taste it. Once I topped the chili with sour cream, jalapenos, cheese and tortilla chips, it was better. May make again with some modifications.

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The shredded sweet potato virtually disappeared, and I think the cinnamon and cloves threw off the whole "chili" concept. The consistency at the end was kind of like canned dog food, and my family "tolerated" the taste. I will not make this again.

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I made the recipe exactly as written.

The flavor was terrific but the ground chicken made for a mushy texture. I will make this recipe again, but I will substitute ground beef.

I realize that the point of using the chicken is to reduce the fat content, but I'd rather add a little fat and have the better texture that you get from ground beef. Still, good, good flavor.

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Disappointed in this one-was more like a soup-followed the recipe exactly-only cubed boneless skinless chicken breasts based on other reviews-would recommend that-just was expecting a chili instead of a soup-would not make again.

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i think it was pretty tasty

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I modified the recipe to use just items I already had at home and it came out yummy. I suppose what I ended up with was a very different recipe but here it goes: I left out the tapioca and the sweet potato, and used chicken breasts instead of ground chicken. I had only 1lb of chicken breasts so I halved the remaining ingredients. I was worried that it was going to be runny, but it thickened after a few hours once I shredded the chicken breasts. I did add half a can of corn and some cayenne powder and a few jalapeno slices (didn't have the chilis mentioned to give it more heat and some color. Tasty! I usually make a white chicken chili but this is nice too.