Slow Cooker Shredded Chicken Chili Recipe


Slow Cooker Shredded Chicken Chili is ideal for busy weeks! Made with rooster thighs or breasts, onions, celery, black beans, frozen corn, rooster broth, tomato puree, and spices. So straightforward!

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Photography Credit:
Emma Christensen

This sluggish cooker rooster chili recipe is for these days once you would like to simply throw a bunch of substances in a pot, wave a magic wand, and have dinner prepared precisely on time. That could be good, proper?!

There’s no magic wand (sadly), however because of the sluggish cooker, the remainder of this recipe comes fairly darn near granting that want.

Shredded Chili Chicken

The solely prep work wanted for this recipe is dicing the onion and the celery. Everything else is a matter of opening just a few cans, measuring some spices, and stirring the whole lot collectively.

I exploit boneless, skinless rooster thighs for this recipe. I’ve discovered they maintain up higher than rooster breasts over the lengthy cooking, and shred simply into silky and tender strands by the point the chili is prepared. It’s positive to make use of rooster breasts for those who’re not a fan of rooster thighs, however the texture will probably be barely chewier.

Shredded Chili Chicken

The sluggish cooker time for this chili is admittedly versatile, so you possibly can adapt it to fit your schedule. The rooster simply will get extra tender the longer you let it cook dinner. If you’re operating late, it’s positive if the chili continues to cook dinner on the “low” setting or “warm” setting for a little bit longer previous the Eight-hour mark. Try to not push it an excessive amount of longer, although, or else the rooster begins to grow to be mushy.

Slow Cooker Shredded Chicken Chili Recipe

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Boneless, skinless rooster breasts, or a mixture of breasts and thighs, might be substituted for the rooster thighs, for those who choose.

As is, this makes a reasonably gentle chili. If you’d choose a spicier chili, add 1 or 2 chopped jalapenos or a Four-ounce can of inexperienced chilis.

Leftovers might be frozen for as much as three months.

This recipe has been revised since first printed in 2016.

Ingredients

  • 2 to 2 half of kilos boneless, skinless rooster thighs
  • 1 massive yellow onion, diced
  • 2 stalks celery, diced
  • 2 15-ounce cans tomato puree (about three cups)
  • 1 cup rooster broth
  • Four cloves garlic, minced or pressed with a garlic press
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tablespoon cider vinegar

Optional chili toppings:

  • Diced inexperienced onions
  • Shredded cheese
  • Diced avocado
  • Chopped cilantro
  • Sour cream

Method

1 Combine the rooster, diced onions, and diced celery within the bowl of a sluggish cooker: If you are utilizing rooster breasts, lower them into 2 or three massive items.

Shredded Chili Chicken

2 Add the liquids and spices: Add the tomato puree, broth, garlic, and spices to the sluggish cooker. Stir to combine and coat the rooster and greens. (Note: Wait so as to add the beans, corn, and vinegar till the top of cooking.)

Shredded Chili Chicken

three Cover and cook dinner on excessive for two to Four hours, or low for six to eight hours. It’s positive if the chili finally ends up cooking a little bit longer on the “low” or “warm,” too.

Shredded Chili Chicken

Four Shred the rooster utilizing two forks. Shred the rooster proper within the sluggish cooker; or if it feels simpler, switch the big items to a bowl, shred, after which return the rooster to the sluggish cooker. Taste the chili and add salt, pepper, or further spices, if desired.

Shredded Chili Chicken

5 Stir in the beans, corn, and vinegar, then cowl and proceed cooking till warmed via. This ought to take about 15 to 30 minutes. Watch for the chili to start out effervescent once more.

Shredded Chili Chicken

6 Serve with toppings. Leftovers will maintain refrigerated for as much as every week or as much as three months frozen.

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Emma Christensen

Emma Christensen is the managing editor for Simply Recipes, in addition to a meals author and homebrewing skilled. She was previously the recipe editor for The Kitchn and is the creator of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.

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