Slow Cooker Chicken Chili Recipe

Name: Slow Cooker Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 pounds lean ground chicken; Kosher salt; 4 cloves garlic, minced; 1 medium onion, finely diced; 1/4 cup chili powder; 2 teaspoons ground cumin; 1/4 teaspoon ground cinnamon; Pinch ground clove; 1 cup low-sodium chicken broth; One 15-ounce can no-salt-added pinto beans; One 15-ounce can no-salt-added cannellini beans; One 28-ounce can no-salt-added diced tomato; 6 sun-dried tomatoes, finely chopped; 1 tablespoon minced chipotle in adobo; 2 teaspoons molasses; 2 teaspoons Worcestershire sauce; Freshly ground black pepper; 4 sliced scallions, for garnish; Lime wedges, for garnish; Reduced fat sour cream, for garnish, optional

Servings: persons

1 tablespoon vegetable oil
2 pounds lean ground chicken
Kosher salt
4 cloves garlic, minced
1 medium onion, finely diced
1/4 cup chili powder
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
Pinch ground clove
1 cup low-sodium chicken broth
One 15-ounce can no-salt-added pinto beans
One 15-ounce can no-salt-added cannellini beans
One 28-ounce can no-salt-added diced tomato
6 sun-dried tomatoes, finely chopped
1 tablespoon minced chipotle in adobo
2 teaspoons molasses
2 teaspoons Worcestershire sauce
Freshly ground black pepper
4 sliced scallions, for garnish
Lime wedges, for garnish
Reduced fat sour cream, for garnish, optional

1
Heat 1 teaspoon of the oil in a large nonstick skillet over high heat.
2
Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes.
3
Transfer the chicken to a 4- to 6-quart slow cooker insert.
4
Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt.
5
Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet.
6
Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes.
7
Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices.
8
Pour in the chicken broth and scrape the bottom of the pan.
9
Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper.
10
Cover and cook on the low setting for 6 hours.
11
Serve with scallions, lime wedges and sour cream, if using.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 pounds lean ground chicken, Kosher salt, 4 cloves garlic, minced, and more.

Yes, Slow Cooker Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken Chili

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