Imagine coming home to a kitchen filled with the irresistible aroma of a hearty, slow-cooked chicken chili stew that practically melts in your mouth. This not-so-secret recipe is about to become your new go-to comfort meal that combines incredible flavor, minimal prep time, and maximum satisfaction. Whether you're a busy professional, a home cook looking for an easy meal, or someone craving a delicious one-pot wonder, this Crock Pot Chicken Chili Stew will revolutionize your dinner routine and leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs boneless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Rinse and drain the black beans, kidney beans, and corn. Set aside.
- In a large skillet over medium heat, add a small amount of oil. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- While the onion and garlic are cooking, season the boneless chicken breasts with salt, pepper, chili powder, and cumin. Make sure to coat both sides evenly.
- Once the onion and garlic are ready, transfer them to the crock pot. Place the seasoned chicken breasts on top of the onion and garlic mixture.
- Next, add the drained black beans, kidney beans, corn, and diced tomatoes (with their juices) to the crock pot. Stir gently to combine all the ingredients, ensuring that the chicken is mostly submerged in the mixture.
- Cover the crock pot with its lid. Set it to cook on low for 6 hours. If you prefer a quicker option, you can set it to high for about 3 hours, but low cooking is recommended for the best flavor and tenderness.
- After the cooking time is complete, carefully remove the chicken breasts from the crock pot. Shred the chicken using two forks, then return the shredded chicken to the pot and stir to combine.
- Adjust the seasoning with additional salt and pepper if needed. Let the stew sit for an additional 10-15 minutes to meld the flavors together.
- Serve the chicken chili stew hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or cilantro. Enjoy your hearty meal!
Tips
- Choose the Right Chicken: Use fresh, high-quality boneless chicken breasts for the best texture and flavor.
- Don't Rush the Cooking: While you can cook on high for 3 hours, the low and slow method (6 hours) develops deeper, more complex flavors.
- Seasoning is Key: Toast your spices briefly in the skillet with onions and garlic to enhance their aromatic qualities before adding to the crock pot.
- Customize Your Toppings: Experiment with garnishes like avocado, jalapeños, lime wedges, or crushed tortilla chips to personalize your stew.
- Make-Ahead Friendly: This stew tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Freezer Meal Option: This recipe freezes beautifully - portion and store for quick future meals.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 90mg
