Slow Cooker Ground Chicken Chili

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After trying out many mediocre chili recipes over the years, I decided to create my own hearty chicken chili with a little kick to it in a slow cooker.

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Prep Time:
30 mins
Cook Time:
4 hrs 5 mins
Total Time:
4 hrs 35 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 tablespoon vegetable oil

  • 1 pound ground chicken

  • 2 tablespoons chili powder

  • 2 cloves garlic, minced

  • 1 ½ teaspoons ground cumin

  • ½ teaspoon red pepper flakes

  • 1 (29 ounce) can kidney beans, rinsed and drained

  • 2 (10 ounce) cans diced tomatoes with green chile peppers

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 medium onion, chopped

  • 1 medium jalapeno pepper, seeded and finely chopped (Optional)

  • 2 cups chicken broth

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 tablespoon sour cream, or to taste (Optional)

  • 1 tablespoon shredded Cheddar cheese, or to taste (Optional)

  • 1 tablespoon chopped green onions, or to taste (Optional)

  • 1 jalapeno pepper, sliced, or to taste (Optional)

Directions

  1. Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  2. Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.

  3. Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.

  4. Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time.

  5. Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.

Cook's Notes:

This can also be cooked on Low for 8 hours.

This recipe can be made using 1 pound boneless chicken breasts by combining all ingredients in a slow cooker (including spices), then submerging raw chicken breasts under liquid. Cook on Low 7 hours, shred chicken breasts, then return to slow cooker for additional 1 hour of cooking.

For a spicier chili, increase red pepper flakes to 1 teaspoon.

Nutrition Facts (per serving)

406 Calories
8g Fat
55g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 406
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 51mg 17%
Sodium 1621mg 70%
Total Carbohydrate 55g 20%
Dietary Fiber 17g 61%
Total Sugars 4g
Protein 33g
Vitamin C 14mg 71%
Calcium 130mg 10%
Iron 5mg 30%
Potassium 668mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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