Nothing quite says fall quite like a warm bowl of chili and a freshly baked piece of cornbread on a cool evening. The best chili is cooked on a low flame for several hours so that all the flavors can develop and meld together into one supreme pot of deliciousness - that's why the slow cooker is perfect for this dish. Cubed chicken breasts or ground chicken are browned on the stovetop and then added to the slow cooker. The rest of the ingredients are thrown in, mixed together, and left to cook for at least four hours. Feel free to change up this recipe by using other meats like ground turkey or beef. Scrambled tofu would work too as a vegetarian option.
Slow Cooker Chicken Chili
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes or 1 pound ground chicken
1 medium yellow onion, chopped
2 cloves garlic, minced
3 tablespoons vegetable oil
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) fire roasted diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (15 ounces) no-salt added corn
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
Toppings:
Finely chopped raw onions
Sour cream
Shredded cheddar cheese
Pickled jalapenos
Heat vegetable oil in a large skillet. Season the chicken with kosher salt and freshly ground black pepper. Saute the chicken, onion, and garlic for 5 minutes or until chicken is browned. Transfer the chicken to the slow cooker. Add the beans, tomatoes, corn, cumin, coriander, salt, pepper, and ancho chile powder to the pot. Stir the ingredients until well combined. Cover and cook the chili on high for 3 to 4 hours or on low for 6 to 8 hours. Pour the chili into bowls and garnish with sour cream, shredded cheddar cheese, chopped raw onion, and sliced pickled jalapeno, if desired.
Image Sources:
