HomeDinner Slow Cooker Chicken Chilli

Slow Cooker Chicken Chilli

Comments : 5 Posted in : Dinner on by : Chris Tags: , , ,

slow cooker chicken chilli

Hi, Keenan Cookbook readers! I’m Tara, and I blog over at Chip Chip Hooray. I’m so excited to be guest posting here while Chris and Rachel (and the new big brother) welcome their Baby Boy #2. I got to know Chris mostly via Twitter, but I also have always loved the emphasis he and Rachel put on recipes that are meaningful for their families. Food that has love and a story behind it always warms my heart, and that comes through in every post they write.

As for me, I specialize in 20-something cooking, baking, and dining, and this chili has been one of my go-to meals this fall. I just started classes for my master’s, and most days of the week I find that I don’t eat a single meal at home. In spite of the fact that I’m so on the go, it’s great to be able to grab a Tupperware of chili from the freezer and defrost it in my office for a homey, filling lunch. I can guarantee you that if your coworkers are anything like mine, they’ll be sniffing around the kitchen searching for the person whose delicious meal just popped out of the microwave. And making it is just as easy—you literally throw everything in the crock pot and let it go. Do I really need to convince you any more?

Thanks so much for having me, Chris and Rachel! I hope you guys are catching up on sleep and loving every second with your new little guy.

Slow Cooker Chicken Chilli


  • 1 16-oz. can lower-sodium black beans, rinsed and drained
  • 1 16-oz. can kidney beans, rinsed and drained
  • 1 28-oz can diced tomatoes and their juices
  • 1 cup tomato sauce
  • 1 medium white onion, diced
  • 3 garlic cloves, minced
  • 1 medium-sized orange bell pepper, chopped
  • 1 medium-sized yellow bell pepper, chopped
  • 1 8-oz. can corn kernels, drained
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup cilantro, chopped
  • 2 boneless, skinless chicken breasts, trimmed of fat


  1. Add all ingredients except for chicken to a 6-quart (at least) slow cooker. Stir to combine.
  2. Place uncooked chicken breasts on top, then cover and cook on low for 6–8 hours (I
  3. checked mine after 7).
  4. Remove chicken breasts from slow cooker and shred with two forks. Place shredded
  5. chicken back into slow cooker and allow to cook for another half hour to hour so that
  6. flavors can be absorbed.
  7. Serve as is, or over brown rice (my favorite way to dress up chili)!
  8. Makes 6 hearty portions. This recipe also freezes amazingly—pack it into Tupperwares and have
  9. lunch or dinner ready in a pinch.

Recipe adapted from The Comfort of Cooking


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