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Slow Cooker Chicken Chili Recipe

Slow Cooker Chicken Chili

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (125)

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Average Rating:

Total Reviews: 125

Showing 11-20 of 125

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  • on February 03, 2012

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    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

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  • on January 15, 2012

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    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.

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  • on January 15, 2012

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    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!

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  • on December 08, 2011

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    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.

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  • on November 29, 2011

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    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.

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  • on November 07, 2011

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    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????

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  • on November 01, 2011

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    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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  • on October 29, 2011

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    SO GOOD! I did it slightly different though. I didn't add the cloves (I did add the cinnamon, I didn't add the beer, I didn't do ground chicken I just chopped up some chicken breasts, and I added a chopped up onion. Everything else I left alone and we loooooooved it! The cinnamon with the grated sweet potato was such a different but awesome addition to traditional chili! I will definitely make it again SEVERAL times.

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  • on October 03, 2011

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    Yuck, the consistency is runny and looks regurgitated. Tastes just as bad. Sorry, won't be making this again.

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  • on October 03, 2011

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    After reading many of the reviews and making this recipe myself, I recommend the following:
    -Chicken -I use roughly chopped boneless/skinless chicken thighs. Ground chicken gets mushy. Thighs hold up to long cooking times, retain their form and moisture and are much easier to find. They give the dish more substance and texture than ground chicken. Feel free to brown them before putting in slow cooker.
    -Don't use tapioca. Use 2 T cornstarch + 2 T water mixed and added in place of the tapioca
    -Substitute the ground onion for a fresh chopped 1/2 red onion. Fresh is always better
    -DON'T put beer in at the end. This dish struggles to get to a good consistency as it is. You don't need to put a beer in it after it is cooked. Pour a beer a drink it on the side. If you want beer in the dish, put it in as a substitute for some of the chicken stock/broth, at equal amounts, but let the beer COOK!
    -Don't add spices at the end. Spices need to be heated to extract their flavor.

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