Imagine coming home to a kitchen filled with the irresistible aroma of a hearty, spice-packed chicken chili that practically cooks itself! This Mexican-inspired Crockpot Chicken Chili is not just a meal; it's a flavor explosion that transforms ordinary ingredients into a mouthwatering feast. Perfect for busy families, lazy weekends, or when you need a crowd-pleasing dish that requires minimal effort but delivers maximum satisfaction, this recipe will become your new go-to comfort food.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 pounds chicken breast
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (14 oz) 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 all your ingredients. Chop the onion and mince the garlic. Drain the black beans and kidney beans, and set them aside.
- In a large mixing bowl, combine the chopped onion, minced garlic, chili powder, cumin, salt, and pepper. Mix well to ensure the spices are evenly distributed.
- Place the chicken breasts at the bottom of the crockpot. You can leave them whole, as they will shred easily during cooking.
- Pour the mixture of onion and spices over the chicken in the crockpot, ensuring it is evenly spread over the meat.
- Add the drained black beans and kidney beans to the crockpot, spreading them out evenly over the chicken and spice mixture.
- Next, pour the can of diced tomatoes (with their juice) over the top of the other ingredients. Do not stir; let the ingredients layer for now.
- Cover the crockpot with its lid and set it to cook on low for 6 hours. This slow cooking will allow the flavors to meld beautifully.
- After 6 hours, check the chicken for doneness. It should be fully cooked and easy to shred with a fork. If it is not done, continue cooking for an additional 30 minutes to 1 hour.
- Once the chicken is cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the other ingredients to combine.
- Taste the chili and adjust the seasoning with additional salt and pepper if needed. If you prefer a spicier chili, you can add some cayenne pepper or hot sauce at this point.
- Serve the chicken chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, or avocado. Enjoy your delicious Crockpot Chicken Chili!
Tips
- For extra flavor, consider searing the chicken breasts quickly in a hot pan before placing them in the crockpot to enhance the depth of taste.
- Use fresh spices if possible - they make a significant difference in the overall flavor profile of your chili.
- If you prefer a thicker chili, you can remove the lid during the last 30 minutes of cooking or mash some of the beans to create a heartier texture.
- This recipe freezes beautifully - store in airtight containers for up to 3 months for a quick future meal.
- For a protein boost, you can add a can of corn or swap some chicken breast for ground chicken or turkey.
- Always check your chicken's internal temperature - it should reach 165°F (74°C) for safe consumption.
- Experiment with toppings like jalapeños, lime wedges, or crushed tortilla chips to personalize your chili experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 90mg
