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Easy Slow Cooker Chicken Chili (Dump and Go) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews
  • Author: Emily
  • Prep Time: 3 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 3 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Easy Slow Cooker Chicken Chili is a simple, flavorful one-pot meal perfect for busy days. Simply dump all the ingredients into your slow cooker and let it simmer to tender, hearty perfection. With tender chicken, beans, and a robust blend of spices and salsa, it’s a comforting dish that’s both nutritious and satisfying.

Ingredients

Units Scale

Chicken

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs

Beans and Sauce

  • 1 (15-oz) can tomato sauce
  • 2 (15-oz) cans kidney beans, drained and rinsed (or substitute with chili, black, or pinto beans)
  • 1 (15-oz) jar chunky salsa, divided

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the Slow Cooker: Place the boneless, skinless chicken breasts or thighs at the bottom of the slow cooker, ensuring an even layer for consistent cooking.
  2. Add Tomato Sauce and Beans: Pour the can of tomato sauce evenly over the chicken, then add the two cans of drained and rinsed kidney beans on top.
  3. Incorporate Salsa and Spices: Add half of the jar of chunky salsa to the slow cooker. Sprinkle the ground cumin, granulated garlic, and kosher salt over the ingredients for balanced seasoning.
  4. Cook: Cover the slow cooker and cook on low for 4 hours. This slow cooking process allows the chicken to become tender and the flavors to meld beautifully.
  5. Finish and Serve: Once cooked, shred the chicken directly in the slow cooker using two forks to mix well with the beans and sauce. Stir in the remaining salsa for extra flavor and texture. Serve hot and enjoy!

Notes

  • You can substitute chicken thighs for breasts for juicier chili.
  • Use your preferred type of beans such as black or pinto for a different flavor profile.
  • Adjust the salsa quantity to your preferred heat level or chunkiness.
  • Serve with toppings like shredded cheese, sour cream, or fresh cilantro for an enhanced experience.
  • Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 372 kcal
  • Sugar: 5 g
  • Sodium: 758 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 7 g
  • Protein: 33 g
  • Cholesterol: 73 mg

Find it online: https://emilyquickdinners.com/easy-slow-cooker-chicken-chili-dump-and-go-recipe/