Slow Cooker Chicken Chili

Total Time:
6 hr 10 min
Prep:
10 min
Cook:
6 hr

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 pounds ground chicken, coarsely ground preferred
  • 3 tablespoons chili powder, plus 2 teaspoons
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 (28-ounce) cans diced fire roasted tomatoes
  • 1 medium sweet potato (about 10 ounces), peeled and shredded
  • 1 (15-ounce) can low-sodium chicken broth
  • 1/4 cup instant tapioca (recommended: Minute tapioca)
  • 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon onion powder
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Pinch ground cloves
  • 1/2 to 3/4 cup lager-style beer, optional
  • Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.


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Pairs Well With
Lager

Crisp, refreshing light beer

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    EXCELLENT, but I made few small changes based on past experience. I followed the idea of placing 1 lb. of chicken breasts underneath and shredding them at the end - a great suggestion. In addition to the beer, I added 1 cup of red wine. Also extra: 1 tsp. of extra hot chili powder as well as an extra can of white Navy beans. However, most important, is the end cooking. For the final hour, I transferred the chili to the stove top in a Dutch oven to finish cooking. This helped the chili reduce a bit and thicken up. Also, about 5 minutes before serving, I added a cup of mesa flour (make a thin paste by mixing with warm water) to further thickness... Divine.
    My alterations: I used chicken breast instead of ground. I used 1 breast (~8-10 oz) to a 1/2 recipe. Should have used 2. I omitted the chipotle peppers and instead used a sprinkle of Cayenne Red Pepper. I also added 2 tsps of a Chicken Taco seasoning blend I have (Penzy's). I did not use beer and I did not add extra Chili Powder at the end. 
     
    I also made it the day before I wanted to serve it so the flavors would really permeate. I think the texture was better too the next day...thicker. 
     
    Would have been 5 stars if the calorie count wasn't so high!! LOL. I wonder how they calculate it if the recipe makes 6 to 8 servings. Per serving calorie count would be significantly different depending on portion size. I wish the calorie count included the portion size.
    Waay to much Chile Powder! Next time will lower the amount of Chile Powder. It overpowered everything else. The convenience was the only good thing about this recipe.
    Boyfriend is a chili fanatic so I am always trying new versions out on him. He usually likes them all and this one was no exception. Made it a couple times now, first time as is, and now to fit what I have and what we like. The grated sweet potato is awesome, it stays a little toothesome for a great texture. Also, I'm not a big spice fan but even I think this amount of chili can handle 3 or more chipotle peppers. Hardly have instant tapioca on hand, so I use Masa Harina whisked in with the chicken stock. Adds great texture and subtle corn flavor. Also substitute ground turkey or a mix of the two.
    Nice, healthy alternative to traditional chili. I'm always one to sneak in healthy stuff into anything I can for the picky kids and this seemed like a good fit if all went well. I have to say it was a winner! I love that I could basically make it early in the day and leave it unattended.  
     
    I did make some changes as recommended by others. I used 3 frozen chicken breasts (to shred when done). I forgot my list so at the store I got 1 can of pinto beans with chili sauce (didn't drain) and 1 can of white beans (drained/rinsed), and only 1 can of crushed tomatoes with chilies. I used 1 bottle of beer + a bit extra water instead of broth, fresh onion, regular tapioca (couldn't find instant) and no extra chipotle chilies for the 2 picky eaters.  
     
    They had no idea there was sweet potato which totally disappears during cooking and it wasn't too spicy for me and my son. Other son said it needed more spice so I'll get hot sauce or extra peppers for him to add on top. Hubby said he'd eat again!
    I made this recipe a couple of months ago, but I'm just now getting around to reviewing it. I can't remember the exact reasons, besides the taste in general, but we did not like this chili recipe. It was not terrible, but it wasn't good either. I will not be making this recipe again. Since I don't have the option to rate it at 2.5 stars, I'm bumping it down to a two.
    My family and my coworkers absolutely loved this recipe! We omitted the beer and used non-instant tapioca pudding b/c my hubby bought the wrong one lol. We used jalapeños instead of the adobo chilé peppers. It still came out perfect! There was plenty left overs.
    This was ok... nothing outstanding and that would want to make again.
    I read the reviews first and everyone raved about it. I liked the idea of placing the chicken breasts on the bottom and shredding after cooking. Worked out perfect and I loved the consistency it gave as I'm not a huge ground meat fan. Also was hesitant when I added the sweet potato and tapioca. But the end result was fantastic! A dollop of sour cream and shredded colby jack perfect fall meal.... and lots of leftovers!
    My husband and I liked it. I ended up making it spicy by adding the whole can of chiles and omitted the beer (since I eat gluten free). We will definitely make this again with beer.
    Delicious. I used turkey since I could not find chicken. The whole recipe did not end up fitting in my crock pot but I just used less tomatoes.
    I'm a newbie cook and LOVED this recipe. It requires a lot of ingredients, but is easy to prepare and full of interesting, complex flavors! My fiance said it was the best chili he's ever had! This will be my go to chili recipe. *Modifications: cooked on LOW for 3 hours, then on HIGH for 1 hour; pre-cooked the ground meat with real onions and garlic; removed seeds from chipotle peppers.
    DEE LISH USSS. I was bored and wanted to make some crock pot delicousness. I had many of these ingredients but not all. Still came out DELICIOUS. I can't wait till i have all the right ones and will be even better. 
    I did not have beer, or all the fire roasted tomatoes. had to do 1 big can fire roasted, 1 big can tomatoes and jalepenos. Did not have the adobo chilis- put in 2 fresh jalepenos chopped with seeds out instead. put the chicken breasts at bottom of pot as someone suggested and they shredded wicked easy at the end. Also- only had kidney beans. still amazing. yes, this is now in rotation. I used my large crock pot- 6 qt.
    I was stalking this recipe for a while. So glad I finally tried it -- will be a future staple in cool months! I bought prepackaged ground chicken and pre-cooked in skillet to make it more "chunky" as other reviewers suggested, before adding to crockpot. I didn't add the beer, but not on purpose -- was a last-minute oversight. We loved this. I will probably use an additional chipotle pepper next time because we love spicy heat. NOTE: It makes TONS. Time for a bigger crockpot.
    We make this often as it is easy and tasty. We place two chciken breasts at the bottom of the cooker and at the end of the day shred them into the chili, I think the texture this way is better and it makes for a more hearty chili.
    My family loves this recipe and it is in regular rotation in my house. I have made a few changes (what cook doesn't make changes: ground turkey instead of chicken, because it is easier to find and less expensive; I omit the soy sauce, sweet potato and beer, and we don't miss anything from these omissions; I use 4-5 chipotle chiles and pour a little of the sauce into the crock-pot; I add a can of black beans because I looooove beans. If you really want to boost the nutrition, use chia seeds in place of the tapioca -- it won't get as thick as with the tapioca but you'll get plenty of healthy omega fatty acids! I love adding chunks of avocado to the chili as a topping.
    the sweet potato and cinnemon adds a very unique taste. Outstanding. Full of flavor.
    We love this recipe! This is my go to chili now and I've always gotten compliments.
    I am always looking for new chili recipes, and this one is amazing! Based on other reviewers comments, here are some changes I made to the original recipe: Cubed the chicken and sweet potato into 1/2" pieces; reduced chili powder to 2 Tbl; used crushed tomatoes rather than diced, as that was what was available; reduced tomatoes and stock by half and added more tomatoes to moisten. Left out tapioca, beer and last addition of chili powder. Took of the lid and increased heat to high for last hour of cooking to reduce. In general I do agree that browning the chicken and using fresh onion and garlic are tastier, but when I use my slow cooker I am going for speed and convenience as well as taste, and this one fits the bill! For those wary of the cinnamon and cloves, I found they melded well with the other seasonings ( in fact, I often use cinnamon in my BBQ sauce! and complimented the dish!
    My family LOVES this Chili. I dice the sweet potato instead of grating it. I have tried it both ways, and we prefer it diced. I love all the flavors and it's super easy!
    I didn't care for this chili at first. It just tasted really "different" to me. That being said, I knew the flavor was excellent... just not to my liking. After the second day of having it, it started growing on me, and by the 3rd day, I was craving it! Yes! It makes a generous amount, which is a good thing, because the flavors deepen and mellow over time. This recipe is EASY and delicious. It may take your tastebuds some time to adjust to the fire-roasted tomato taste, but it is well worth it. It IS spicy, so have some sour cream handy! I will definitely add this to my recipe box. PS: I also omit the beer, and I simply use cut up chicken breasts instead of ground chicken.
    I love this recipe! I'm going to enter it into a chili contest this weekend. I don't use the beer and I substitute ground turkey for the chicken.
    I used this recipe as a base. I omit the beer, sweet potato, beans (boyfriend hates beans and replace with rice, and cinnamon. I use fresh chopped bell pepper, onions, and jalapenos instead of canned or powder, and used chicken breast instead of ground. I also add a couple of spoonfuls of the adobo sauce from the chipotle chilis. Everything else was the same. The fresh jalapenos and the adobo sauce really spice it up, and omitting the cinnamon cuts down on the sweetness, I used it the first time and we didn't like it. It's all about heat in our house. Needless to say this gets made several times a month!
    WOW! this was awesome! I used chicken tenderloins and cut them into small cubes as well the sweet potatoe. It was soooo good. FYI its extremely HOT!!! I added one chipotle pepper.LOL Will do it again with a milder pepper. I also followed the other reviews and ommitted the beer. Love it. Must try
    YUM!! I agree with the reviews - pulled chicken would be better and improve the consistency, but the rest of the recipe is spot-on delicious! I also added frozen corn and chopped garlic because they're my hubby's favorite. We just ate two big bowls and we're stuffed.
    This is now my go to chili recipe! Hubby says it's the best chili I have made after trying several recipes. Just the right amount of heat. Will be making a BIG batch for Super Bowl XLVI!
    This chili had amazing flavor and the left overs gained more taste after being in the fridge for a day. I received many compliments on how great and different it tasted. An easy and filling recipe. The only issue I had was finding white beans in my grocery store, so I added an additional can of kidney beans.
    This was really great!!! I'm new to cooking and have very little in the way mad cooking skills. This turned out amazing. I've giving this to my friends and they love it too. I used an used an ale for the beer and it added a little kick to it. Over all a big hit with my family and friends.
    This recipe ROCKS!!! Made a few changes, Pulled chicken, add whole kernel corn, 1/4 cup Gold Tequila, Lime Zest on top, and place atop yellow sweet cornbread... Can't go wrong. Consistency great, just follow directions. Cooked in Crock Pot 3 hours and READY SET GRUB!!!! WHOO DAT???? 
    This is the best chili ever! I omit the lager beer, but I get the most compliments when I make this chili for work or cub scouts. Easy to make, too! Win-win! I LOVE it!
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