Photo: Slow Cooker Chicken Chili Recipe
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.
Per serving (based on 6 servings, not including optional topping): Calories: 507; Total Fat 14 grams; Saturated Fat: 4 grams; Protein: 38 grams; Total carbohydrates: 59 grams; Sugar: 13 grams Fiber: 15 grams; Cholesterol: 100 milligrams; Sodium: 2,262 milligrams
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By Jendi51
Denver, CO
on May 06, 2013
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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.
By dadsourcook
Houston, Tx
on April 06, 2013
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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.
By devramsey_9560874
California
on March 31, 2013
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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.
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