Slow Cooker Chicken Chili
A true set-it-and-forget it weeknight dinner that the whole family loves, this simple slow cooker chicken chili is pure comfort food.
Hello November.
The very first snowflakes of the season are falling outside the Simple Bites kitchen window as I sit down to write this recipe. Just like that we’ve transitioned into our lengthy winter season, eating dinner by candlelight and bundling up before leaving our cozy cottage.
This year I am prepared for the cold, with a lengthy list of our beloved comfort foods already batch cooked and stashed in the freezer.
Today’s simple slow cooker chili is among them, a recipe I realized I’ve never shared here, despite it being a favourite for our winter skating parties on the lake – and all season long!
Simple Slow Cooker Chicken Chili
This slow cooker chicken chili is pure comfort food. It’s a true set-it-and-forget it weeknight dinner, and an absolute lifesaver for a busy family like ours.
Lightly spiced and loaded with nourishing beans, this chili is even better on the second day. If you are able to plan ahead, do make it one day in advance, then reheat and enjoy.
You’ll find this recipe calls for a fairly familiar list of pantry ingredients. I do like to bulk it up with zucchini; it’s a mild vegetable that’s easy to work with and I always have a few on hand. During the slow cook, it melts away into the sauce and takes on the flavours of the chili.
Toppings and Side Dishes for Chicken Chili
A warm bowl of chili is really just the base for a delicious buffet of flavours and textures.
Classic toppings for chili include grated cheddar or Monterey jack cheese, sour cream and sliced green onions. I love chopped fresh cilantro, a squeeze of lime and a dash of hot sauce.
If avocados are your thing, definitely dice up a few, squeeze a little lemon juice and salt and serve those too. And a bag of stone ground tortilla chips as absolutely necessary.
Chili and cornbread is a perfect pairing, so plan to make a batch of my Simple Skillet Cornbread. This cornbread also freeze well.
If you like a soft dinner roll as a side, bake a batch of my Simple Pesto Buns!
Like all chili, this slow cooker meal freezes well, so go ahead and add it to your list of Batch Cooking favourites for the cooler months!
This combination of mild chicken chili and cornbread is one of my favourite sympathy meals to give. It’s comforting and familiar, easy to reheat, and can keep in the fridge for a few days.
Simple Slow Cooker Chicken Chili
Ingredients
- 2 1/2 lbs chicken thighs boneless, skinless
- 1 large white onion
- 1 large zucchini
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 Tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1 cup chicken stock or vegetable stock
- 2 Tablespoons fresh lime juice
- 2 cups jarred tomato salsa
- 2 cans pinto beans drained, rinsed
- 1 can red kidney beans drained, rinsed
- 3/4 cup corn kernels optional
- 1/4 cup cilantro stems
Instructions
- Begin by chopping the chicken thighs into 1/2 inch pieces. Place them in the slow cooker. Finely dice the onion; chop the zucchini. Scrape both on top of the chicken.2 1/2 lbs chicken thighs, 1 large white onion, 1 large zucchini
- Carefully measure the seasonings into a small bowl: salt, pepper, cumin, chili powder, and oregano. This is when you can add a pinch of cayenne or chipotle chili powder for some extra heat. Mix the spices well, then sprinkle them into the slow cooker.1/2 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon ground cumin, 1 Tablespoon chili powder, 1/2 teaspoon dried oregano
- Pour the chicken stock, lime juice and salsa over the chicken. Tip in your drained beans, and corn, if using.1 cup chicken stock, 2 Tablespoons fresh lime juice, 2 cups jarred tomato salsa, 2 cans pinto beans, 1 can red kidney beans, 3/4 cup corn kernels
- Lastly, chop the cilantro stems and add them to the slow cooker. Stir everything thoroughly with a wooden spoon.1/4 cup cilantro stems
- Cook on low for 6 hours. The chili will be thick and fragrant. Taste, and adjust the seasoning if needed. Perhaps more salt, lime juice or chipotle powder.2 Tablespoons fresh lime juice, 1/2 teaspoon fine sea salt
- If desired, serve with your favourite chili toppings such as sour cream, cilantro, grated cheese and tortilla chips.
a great chili recipe, thank you, and I love all chilis haven’t seen one with zucchini, works for me, thank you!
I will have to try your chili! I grew up in the Midwest of the US – with very meaty chilis, and instead of cornbread, we all add cinnamon buns (with cream cheese icing!). It’s the perfect pairing of savory and sweet, and of course, the desert is right next to the main course. It’s even popular as a school lunch, or tailgating at a sports game đ
I had never even heard of people eating cornbread with chili until I moved to BC! To quell any questions – no you don’t dip it, or anything, you just eat it together. I had to laugh when one of our friend’s daughters was horrified that she’d have to dip her cinnamon bun into the chili. LOL!
Hi Aimee! We all love chili and itâs so nice to switch the beef up for chicken, for a change! I slow cooked your recipe yesterday for tonightâs supper! Canât wait!!! Thanks for sharing another yummy meal with us!!