Crockpot Chicken Chili – A Simple Midweek Meal
Chicken chili is one of my favorite comfort foods. Using my crockpot ups the game making it one of the easiest busy weeknight meals. Any recipe that allows me to make dinner anywhere from 7am to Noon and have people eating starting at 4pm and continuing on into the night is a win in my book. Here is how we start our Crockpot Chicken Chili.
First you need a crockpot
Let’s talk crockpots. There are tons of choices, sizes, colors, and options to choose from. I recommend a 6-8 qt programmable crockpot myself. I also opted for a crockpot with a locking lid for easy travel to potlucks and family functions. Click here for more information if you are in the market to update your kitchen gadgets.
Now for the Starter
As a mom, I always look for ways to bulk up the nutrition of my recipes, while still preparing food my kiddos will eat. With chili, my kids love more soup and less beans. Of course, the beans are where most of the nutrition lies. To make us both happy, I take one can of beans and puree them into my crushed tomatoes and that is the base for my chili. This quick trick gives the chili a thick and creamy consistency while amping up the vitamins, minerals and fiber. And no one even knows. (Unless, they start reading my blog and then my secret is out!)
Simple Second Steps
Once the starter is prepared, dump the remaining beans, tomato, paste, water, and spices into the pot and stir to combine. Then add the corn and stir again. If you are pressed for time, stop right here, set the crockpot and go. The chili is equally delicious with or without the meat.
Add In the Extra Protein
The final ingredient into the crockpot is ground chicken. First, it is necessary to brown the meat on the stove top and then add into crockpot. Use any ground meat you like. We alternate between chicken, turkey, venison, hamburger, and sausage. I have even been known to add sausage and chicken/turkey, which gives it a very nice variation of flavor.
Set It and Forget It
Set the crockpot on LOW heat for 4 hours. At the end of 4 hours you are ready to serve. The chili will stay perfectly warm and delicious on WARM for hours. Perfect for a party or a night where the family is busy and everyone is not eating together.
Crockpot Chicken Chili will make an excellent addition to your dinner rotation. Serve with any number of toppings, cheese and sour cream are the winners in my house, and add rolls or cornbread to finish things off. Happy Cooking!
Other recipes you may enjoy:
Move over Pumpkin – It is time for Butternut Squash
Hearty Lentil Soup – Set it and Forget it!
Crockpot Chicken Chili
- 28 oz can Crushed Tomatoes
- 15.5 oz can Cannellini Beans
- 15.5 oz can Mild Chili Beans substitute Hot if you like things spicy
- 15.5 oz can Black Beans substitute red or kidney beans if you prefer
- 6 oz can Tomato Paste
- 28 oz Water
- 1 lb Ground Chicken
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tbsp Onion Powder
- 1 cup Frozen corn substitute 1 15.5 oz can of corn, drained
- Pour cans of crushed tomato and cannellini beans into large crockpot. Using immersion blender, puree the two together until smooth and creamy.
- Pour cans of black beans and mild chili beans into crockpot, including liquid. Stir to combine.
- Add tomato paste and 28 ounces of water to crockpot and stir to combine.
- Add all spices and stir to combine.
- In a skillet on medium high heat, brown ground chicken. Add chicken to crockpot and stir to combine.
- Add frozen or canned corn, stir, and place lid on crockpot.
- Set crockpot on Low Heat for 4 hours.
- After 4 hours, chili is ready to serve.
Stove Top Instructions:
- Follow instructions above, substituting large soup pot for crockpot.
- Bring to a boil over medium high heat.
- Reduce heat to low and cook 30-40 minutes, stirring occasionally.