Nothing smells better than crockpot chicken chili simmering in the kitchen. With this recipe, all you do is a little prep, then stand back and let the crockpot do all the cooking.
Using canned beans cuts down on the cooking time and you can add or subtract individual ingredients that might not be family favorites.
This version of chicken chili uses boneless skinless chicken breasts that are cut in chunks and lightly simmered before adding to the crockpot. It comes out moist and flavorful, and might just be a grand award winner at your local chili cook-off!
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Despite the long list of ingredients this chili is really easy to make. The Crockpot does all the heavy lifting. The fact that it's made with chicken just makes it better!
- 2 large boneless skinless chicken breasts cut into 1 inch pieces
- 1/2 cup chicken stock
- 1 can 15 ounces black beans, rinsed and drained
- 1 can 14.5 ounces great northern beans, rinsed and drained
- 1 small green bell pepper
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 can 14 ounce tomato sauce
- 1 can 14.5 ounces diced tomatoes with chilies
- 1 small red onion chopped
- 3 cloves garlic minced
- 1/2 cup frozen corn thawed
- 1/4 white wine vinegar
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- kosher salt and ground black pepper
- Season the chicken breasts with the kosher salt and ground black pepper. Heat the chicken stock in a medium saucepan and add the diced chicken breasts. Simmer until the chicken is no longer pink inside. Set aside.
- Seed and dice the red, yellow and green bell peppers. Mix together with the chopped red onion, frozen corn and minced garlic. Set aside.
- Mix together the black and white beans in a medium bowl, and then add the chopped tomatoes with chilies, the white wine vinegar, chili powder, cumin and cayenne. Mix the spices with the beans and tomatoes until well blended.
- Pour the cooked pieces of chicken with the broth into the bottom of a crockpot. Add the fresh vegetables, and then add the bean and tomato mixture.
- Cover the crockpot and turn the temperature to low. Cook for 4 to 5 hours.
Good To Know – If the chili is more liquid than you like, turn the heat to high until some of the juices evaporates.
On Your Own – This chili is especially good served over hot cooked rice. Very filling!
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