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Crockpot Chicken Chili

This crockpot chicken chili is a hearty, flavorful dish made by slow-cooking tender chicken with diced tomatoes, beans, and spices until thick and smoky. The dish develops a rich, comforting texture with a fragrant aroma, perfect for a cozy night in. It’s easily customizable, allowing adjustments to heat, ingredients, and toppings for a personalized touch.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts trimmed of excess fat
  • 1 can (14.5 oz) diced tomatoes preferably fire-roasted for extra smoky flavor
  • 1 cup chicken broth or water with bouillon
  • 1 each bell peppers red or yellow, diced small
  • 1 medium yellow onion diced
  • 1 can (15 oz) kidney beans rinsed and drained
  • 2 teaspoons chili powder adjust to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika optional for smoky depth

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board

Method
 

  1. Start by chopping the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
  2. Place the chopped chicken into the slow cooker, spreading it out evenly across the bottom.
  3. Add the can of diced tomatoes (including the juice) over the chicken, followed by pouring in the chicken broth.
  4. Dice the bell peppers and onion into small, uniform pieces, then stir them into the slow cooker along with the chili powder, cumin, garlic powder, and smoked paprika.
  5. Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours, or high for about 4 hours. The kitchen will fill with fragrant smoky spices as the chicken gently cooks and softens.
  6. About 30 minutes before serving, rinse and drain the kidney beans, then stir them into the chili. This gives the beans time to heat through and absorb the flavors.
  7. Check the seasoning and adjust with more salt, chili powder, or cumin if needed. The chili should be thick, fragrant, and bubbling gently around the edges.
  8. Turn off the slow cooker and let the chili rest for about 10 minutes to settle and thicken slightly.
  9. Spoon the hearty chili into bowls, garnished with fresh cilantro, shredded cheese, or a squeeze of lime if desired.

Notes

Feel free to customize this chili with extra vegetables, swap beans, or adjust the spice level to suit your taste. For a smoky flavor boost, add a pinch more smoked paprika during the last hour of cooking.