Slow Cooker Chicken Chili

June 7, 2019

Prep: 10 min

Cook: 6 hr

Total: 6 hr 10 min

Print This

Looking for an excuse to slow cook in the summer? THIS is your recipe! Tender shredded chicken, sweet corn and white beans, and a hint of heat from the jalapeño all fuse together to make one amazing family friendly dish, with little hands on time!

By: A Wholesome New World

Ingredients

• 1-2 pounds boneless, skinless chicken breasts
• 4 cups chicken stock
• 1 jalapeño pepper
• 1 can diced green chiles
• 1 can cannellini beans, drained and rinsed
• 1 can green peas
• 1 medium sweet onion, diced
• 1 1/2 cup sweet canned corn
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• Suggested Toppings:
• 1/2 cup fresh cilantro leaves
• 1/2 cup sour cream
• 1/2 cup diced red onion
• 1 avocado, halved, seeded, peeled and sliced
• 1 lime, cut into wedges

Directions

• Step 1 Place jalapeño pepper on a lightly greased baking sheet. Turn on the oven’s broiler. Place baking sheet on the highest rack in the oven and roast for 15-20 minutes until jalapeño starts to blister. Remove from oven and once cooled, peel the skin, remove the stems and deseed.
• Step 2 Place chicken into the base of your slow cooker. In a blender, puree 1/2 cup of green chilies, the roasted jalapeño, 1 cup of the cannellini beans, and 1/2 cup Chicken Stock until smooth, 30-45 seconds. Add to slower cooker.
• Step 3 Stir in the remaining chicken stock, green chiles, beans, diced onion, garlic, corn, peas, cumin and oregano, then season with salt and pepper, to taste.
• Step 4 Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
• Step 5 Remove chicken from the slow cooker and shred, using two forks. Place chicken back in the slow cooker, add cilantro and lime juice, then season with salt and pepper, to taste. Serve immediately with desired toppings.

Just because it’s summer, it doesn’t mean you have to forego those slow cooker Sundays… just put a lighter spin on them! It seems counterintuitive to the whole “crocktober” movement, but I actually love using my slow cooker in the summer. Especially on those nights when you really don’t want to turn on the oven, it’s nice to have a good alternative. (Unless it’s just too damn hot, in which case, order in …or make a salad!) This recipe has become a fast favorite, but check out my tortilla soup post for another fun summery recipe to try.

One of the best parts about this recipe is that after a few simple steps, you can just walk away and let the slow cooker to do all the work! You just have to remember to start early enough, but then you can pretty much put your feet up until it’s time to serve. Or, in my case, focus on the million and one other things on my to-do list while it’s cooking all day. I made this recipe on a Sunday when I had a lot of stuff around the house to catch up on, but I think it could be totally doable for a weeknight dinner also, you’d just have to prep everything in the morning before you leave for work. I am admittedly NOT a morning person so I’ve never quite figured out how to do that, but some day I’ll try it out for kicks and let you know how that goes.

Regardless of when you make it, this recipe has a lot to offer everyone at the table. It’s a vibrant summer chili, with a rich tangy flavor in every bite. I love chili because you can really customize the ingredients as much as you want. I added peas and corn, but you might prefer zucchini or bell peppers. And you get just as creative as you want the toppings also. You really can’t go wrong and if you’re not having fun with it then you’re missing the point! Doesn’t this photo just make you want to grab a spoon and dig in?! I hope you will!