Slow Cooker Chicken Chili

Total Time:
6 hr 10 min
10 min
6 hr

6 to 8 servings

  • 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

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.

View All

Pairs Well With

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
4.2 138
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was ok... nothing outstanding and that would want to make again. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I will try this thanks. item not reviewed by moderator and published

This recipe is featured in:

Slow-Cooker Meals