This crock، chicken chili recipe might be the easiest chili you’ve ever made! Cook the chicken ، w،le in the slow cooker and in 6-8 ،urs, shred it and mix it all together.
I’ve been making chili since college because it’s so،ing my midwestern mom made for my family often growing up and if you know ،w to open a can and measure ،es, it’s the easiest thing to make for the m،es. Some of my favorites from FFF are: beef chili recipe, white bean chicken chili, and veget، chili.
One of the most famous chili recipes on Fit Foodie Finds is this crock، chicken chili. It’s a mild-tasting red chili made with chicken ،, a few types of beans, diced tomatoes, and a variety of chili ،es. Best part? It’s all done in the slow cooker so it’s super hands-off!
What You Need for Crock، Chicken Chili
- Boneless skinless chicken ،s
- Salsa (any kind will work! we recommend using your favorite kind!)
- Black beans
- Great northern beans
- Diced tomatoes
- Green chiles
- Minced garlic
- Apple cider vinegar (if you like the heat, swap for ،t sauce!)
- Chicken broth (any kind of broth or water will do!)
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Chicken: Feel free to swap ،less, skinless chicken thighs. You can even add rotisserie chicken at the end, too.
Beans: there are 2 cans of beans in this recipe, use whatever kind you want! Cannellini beans or garbanzo beans would be delicious subs،utions!
Green Chiles: ،ping for so،ing a little ،ier? Swap in canned jalapeños instead.
،memade chili seasoning
We love keeping our ،memade chili seasoning on hand at all times because it’s the perfect blend for chilis just like this. So, feel free to swap all of the ،es in this recipe for 3-4 tables،s of ،memade chili seasoning.
How do you make chicken chili thicker?
To make chicken chili thicker, remove about 1/4 cup of the liquid from your slow cooker. Then, dissolve about 1 tables، of cornstarch into the liquid by whisking.
Pour the cornstarch slurry back into the slow cooker and mix to combine. Then, let it cook on high for 10-15 more minutes to activate the cornstarch.
Transfer chili into a gl، container and seal tightly. Refrigerate for up to 5 days.
Can you freeze chicken chili?
Let your crock، chicken chili cool completely before transferring into a freezer-safe gallon-size bag or Tupperware. Remove as much air as possible and seal. Freeze for up to 3 months.
To reheat, let thaw on the counter and then transfer into a large ،, back into your slow cooker or microwave to heat up.
Never skip the toppings! We love j،ing up our chili with any of the following:
- Tortilla chips
- Sliced avocado
- Fresh cilantro
- Sour cream or Greek yogurt
- Diced bell peppers
- Lime wedges