Crockpot Chicken Chili

Crockpot Chicken Chili – A Comforting, Flavorful Meal

Prep Time: 15 minutes | Cook Time: 6-8 hours | Total Time: 6-8 hours

This Crockpot Chicken Chili is a simple, delicious, and hearty meal that’s perfect for chilly days or when you need an easy, hands-off dinner option. With tender shredded chicken, creamy white beans, and a blend of mild spices, this dish is satisfying, flavorful, and freezes well for later. Just dump the ingredients in your slow cooker, let it simmer all day, and enjoy a comforting meal at the end of a busy day.

Why You’ll Love This Recipe

1. Easy Prep and Minimal Cleanup: This is a true dump-and-go recipe that requires just a few minutes of prep and a single crockpot to bring it all together.
2. Healthy and Protein-Rich: Packed with lean chicken breast, white beans, and vegetables, this chili is both nutritious and filling.
3. Freezer-Friendly: Make a large batch, and freeze portions for quick, easy meals later.
4. Customizable Spice Levels: Adjust the spice by choosing different types of tomatoes and seasonings.

Ingredients Breakdown

For the Chicken Chili:

• 3 boneless, skinless chicken breasts – Lean and tender, these are easy to shred and absorb the flavors of the chili well.
• 1 medium onion, diced – Adds a savory base flavor to the chili. White or yellow onions work well.
• 2 cloves garlic, chopped or minced – Fresh garlic adds depth and warmth to the dish.
• 1 can diced tomatoes – Adds acidity and a tomato base to the chili. Canned tomatoes save time and provide consistent flavor.
• 1 can diced tomatoes with green chilis – For a hint of heat and added flavor. You can adjust the level of spice by using mild, medium, or hot varieties.
• 1 can chicken stock – Adds liquid and richness to the chili. Opt for low-sodium if available to control the salt level.
• 1 can white corn, drained – Provides sweetness and a nice texture contrast.
• 2 cans great northern beans, drained and rinsed – Creamy, hearty, and protein-rich beans that add substance to the chili.

Seasonings:

• Salt and pepper, to taste – Enhances all the flavors.
• Cumin – Adds a warm, earthy flavor to the chili. Adjust to your taste preference.

Optional:

• 1 cup non-fat half-and-half – Adds creaminess to the chili for a satisfying texture without extra calories or fat.

How to Make Crockpot Chicken Chili

Step-by-Step Instructions

1. Prepare Your Ingredients:
   • Start by dicing the onion and chopping or mincing the garlic cloves. This step will ensure they blend well into the chili as it cooks.
   • Drain and rinse the white corn and northern beans. Rinsing helps to remove excess salt and improve the taste and texture of the beans.
2. Assemble the Ingredients in the Crockpot:
   • Place the chicken breasts at the bottom of the crockpot. Layering the chicken on the bottom helps it cook evenly and absorb the flavors.
   • Add the diced onion, garlic, canned diced tomatoes, tomatoes with green chilis, chicken stock, white corn, and beans over the chicken.
   • Season with salt, pepper, and cumin according to your taste. You can start with about 1 teaspoon each of salt and pepper and adjust at the end.
3. Cook on Low or High:
   • Cover the crockpot with the lid and cook on low heat for 8 hours or high heat for 6 hours. Slow cooking allows the flavors to meld together and makes the chicken tender and easy to shred.
4. Shred the Chicken:
   • About 30 minutes before the cooking time ends, remove the chicken breasts carefully and shred them using two forks. Shredding the chicken allows it to distribute evenly throughout the chili, giving each bite a good mix of flavors and textures.
   • Return the shredded chicken to the crockpot, and stir well to incorporate.
5. Add Half-and-Half for Creaminess:
   • If you prefer a creamy chili, add 1 cup of non-fat half-and-half to the crockpot. Stir it in and let the chili simmer on low for another 30 minutes to warm through.
6. Serve and Enjoy:
   • Once the chili is fully heated, give it a final stir, taste, and adjust seasonings if necessary. Serve hot with your favorite toppings.

Serving Suggestions and Toppings

Crockpot Chicken Chili is delicious on its own but can be enhanced with a variety of toppings and sides:

1. Toppings:
   • Shredded Cheese: Adds a melty, rich texture.
   • Sour Cream or Greek Yogurt: Provides a creamy contrast and balances the spice.
   • Fresh Cilantro: Brightens the flavors and adds freshness.
   • Sliced Jalapeños: For those who like an extra kick of heat.
   • Green Onions: Adds a mild onion flavor and vibrant color.
2. Serve with:
   • Tortilla Chips: Great for dipping or crushing over the top.
   • Crusty Bread: Perfect for soaking up the flavorful broth.
   • Cornbread: Adds a touch of sweetness that complements the chili.

Tips for Making the Best Crockpot Chicken Chili

1. Use Fresh Spices: Fresh cumin or freshly cracked pepper enhances the flavors and aroma of the chili.
2. Drain and Rinse Beans and Corn: This step removes any excess salt and starch from the beans, creating a cleaner, more flavorful broth.
3. Adjust the Spice: If you prefer a milder chili, use plain diced tomatoes instead of tomatoes with green chilis. For more heat, add a chopped jalapeño or chili powder.

Ingredient Substitutions and Variations

• Chicken Thighs: Substitute boneless, skinless chicken thighs for a richer flavor. Thighs have slightly more fat and a deeper flavor profile.
• Vegetarian Option: Omit the chicken, and add an extra can of beans, such as black beans or kidney beans, for added texture and protein.
• Cream Cheese: Instead of half-and-half, try stirring in 4 oz of low-fat cream cheese for a creamy, slightly tangy variation.
• Other Beans: Feel free to use kidney beans, black beans, or a mix for a different texture and flavor.

Nutritional Benefits

This Crockpot Chicken Chili is packed with protein, fiber, and essential nutrients:

• Protein: Chicken and beans are rich sources of protein, helping you feel full and satisfied.
• Fiber: Beans and corn provide dietary fiber, which is essential for digestion and heart health.
• Low in Fat: Using non-fat half-and-half keeps the dish creamy without adding unnecessary fat.

Storage, Freezing, and Reheating Tips

1. Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
2. Freezing: Crockpot Chicken Chili freezes exceptionally well. Portion it into freezer-safe containers or bags and freeze for up to 3 months.
3. Reheating: Thaw frozen chili overnight in the refrigerator, then reheat in a pot on the stove or in the microwave until hot.

FAQ

1. Can I make this recipe in an Instant Pot?
Yes, use the “Sauté” function to cook the onions and garlic first, then add the other ingredients and cook on the “Manual” setting for 15 minutes. Allow natural pressure release before opening and shredding the chicken.

2. Can I use pre-cooked chicken?
Yes, add cooked shredded chicken in the last 30 minutes, allowing it to warm through and absorb the flavors.

3. How can I make this chili spicier?
Add extra diced green chilis, a chopped jalapeño, or a sprinkle of chili powder. Adjust to your preferred level of heat.

4. Can I use low-sodium ingredients?
Yes, using low-sodium chicken stock and rinsing canned beans helps control the sodium content.

Health Benefits and Final Thoughts

This Crockpot Chicken Chili is a balanced, nutritious meal perfect for meal-prepping or feeding a family. It’s low in fat, high in protein and fiber, and offers a delicious blend of flavors without too much effort. The recipe’s adaptability makes it easy to modify for various dietary needs and preferences, and it’s great for freezing, so you always have a warm, hearty meal ready to go.

Enjoy this easy, delicious chili for lunch, dinner, or even as a comforting snack.