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Slow Cooker Chicken Chili

  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8-10 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

10 minutes of prep time in the morning and you can have this southwest slow cooker chicken chili on the dinner table by the time 5 o’clock rolls around! 


Scale

Ingredients

  • 2 (15 oz.) cans black beans, drained and rinsed
  • 15 oz. can corn, drained
  • 15 oz. can fire roasted diced tomatoes
  • 29 oz. can enchilada sauce
  • 14.5 oz can chicken broth
  • 1 red onion, diced
  • 6 cloves garlic, minced
  • 2 teaspoons diced chiles in adobo
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 pound, boneless, skinless chicken breast
  • 8 oz. heavy cream
  • Kosher salt
  • fresh cracked pepper

For serving:

  • Fritos
  • cheddar cheese
  • sour cream
  • thinly sliced green onion
  • thinly sliced jalapeno

Instructions

  1. Combine all ingredients except heavy cream in a large crock pot.
  2. Cook on low for 8 hours (or high for 4 hours).
  3. Remove chicken from crock pot. Gently shred with two forks and return to crock pot. 
  4. Stir in heavy cream. 
  5. Garnish with Fritos, cheddar cheese, sour cream, green onion and jalapeno and enjoy!

Notes

Customize it to suit your family’s tastes! If your fam isn’t a fan of diced tomatoes, add some extra beans or corn instead. If they prefer pinto beans over black beans, swap those out too. Use this recipe as a blueprint but make it your own! As long as you keep the ratios generally the same, the flavor will still be on point!

Don’t forget the toppings! I take toppings very, very seriously. And while the flavors of this chicken chili are amazing all on their own, they only get better with the addition of a few simple toppings! My must-haves are: Fritos, sour cream, cheddar cheese, sliced green onion and sliced jalapeno.

If you are using leftover grilled chicken or rotisserie chicken: 

You can cut the cook time down considerably if you’ll be adding leftover chicken or rotisserie chicken to this soup (in place of raw chicken breast)!

The majority of the cook time here is so that the raw chicken breast gets cooked through and is juicy and tender.

If you’ll be adding rotisserie/leftover chicken you can cook the soup for about an hour on high and then add in the cooked chicken. Then cook for another 10 minutes or so on high or until the chicken is heated through. Stir in heavy cream and serve!

Keywords: chicken enchilada soup, tortilla soup, chicken chili