Slow Cooker Chicken Chili

chicken,

chili powder,

kidney beans, drained and rinsed

white beans, drained and rinsed

(28-ounce) cans diced fire roasted tomatoes

sweet potato (about 10 ounces), peeled and shredded

chicken broth

instant tapioca (recommended: Minute tapioca)

chipotle chiles

soy sauce

salt

onion powder

garlic

oregano

cumin

cinnamon

cloves

lager-style beer, optional

Toppings: Sour cream, shredded Cheddar

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

Delicious!! Brought some to work and my co-workers loved it, too. I didn’t use the tapioca or beer and I used chicken breasts (shredded when done) instead of ground chicken. Amazing! 

I've probably made this chili 20 times - it's so yum! We use thighs and don't like spice so just 1 chipotle pepper for taste, 1 Tb chili powder and add 1Tb smoked paprika. I also add cornmeal instead of tapioca. The sweet potato is the secret ingredient!

All the flavors came out very good... I wasn’t sure at first based on other reviews. *I did only two tablespoons of chili powder and that was plenty, also skipped adding beer. 
I would make it again but for sure would do chicken breasts and shred them. The ground chicken just doesn’t seem right for the slow cooker and chili. 

Tasted pretty good but holy salt! 1 tablespoon of salt &amp; 2 tablespoons of soy sauce?? Maybe 1 tablespoon of soy sauce &amp; skipping the salt would do. 

Tried it... Was ok... Very soupy texture and consistency.<div><br /></div><div>Never had chili really, so can't compare it to anything...</div><div><br /></div><div>Probably would use chicken breasts vs ground chicken if I make this again.</div><div><br /></div><div>Very very soupy and liquid consistency. Would have liked it to be firmer and more solid...</div><div><br /></div><div>Anyone know how big a serving itself is? Says it serve 6-8 people, but exactly how big is a serving when looking at the calorie count provided in nutrition info.</div>

FAVORITE chicken chili recipe! Have made so many times over last 5+ years. I<span> modify just a couple things:  </span><div><br /></div><div>1. I use chopped chicken breasts, NOT ground.<div>2. I don’t use adobo chilis (only because have hard time finding in store - though I think they would be great included!)</div><div>3. I skip the tapioca - have made with and without and notice no difference</div><div>4. I use less tomatoes (1/2 to 1/4 less) just because I’m not a big cooked tomato fan</div><div><br /></div><div>Topped with avocado, Greek yogurt and shredded cheese is NUM!! Never has this been mushy. It is awesome!</div></div>

I have been making this chili for the past 6 years. I use it as a guide, and change it up a bit each time. I usually use black beans, and always use the chipotle peppers in adobo for that smoky flavor. I saute onions in a pot on the stove and brown the meat (more flavor) If I am not home, I transfer the meat and onions to the crock pot along with all of the other ingredients. If I am hanging around the house, I cook it on the stove. It's always yummy!

I recently started weight watchers and I'm wondering, what is a serving? I have been making this for 3 years or so and I love it! I leave out the beer and sweet potato. We make cornbread with it and add in sour cream and cheese to the chili. I have just never needed to know the importance of how much I am actually eating until now. Anyone know? 

I'm addicted to my slow cooker and was excited to try this! It's very good and nice for a change from beef chili. It's really perfect for a cold winter night! I left out the chiles in adobo because I thought my son would try it (he wouldn't, so I'll include them next time).  I would add less sweet potato or omit it entirely next time, but only because I'm not a big fan. I ground my own chicken, but I don't think it added anything, except it cost about half what I would have paid for  pre-ground. I cooked it on high for 4 hours because I didn't plan far enough ahead, but I do think it needs the 6-8 hours on low to marry all the flavors completely. And I'm guessing it will be even more delicious reheated tomorrow night! Serve with some warm crusty bread and you're done!

slow cooker chicken chili

Prep Time: 10 minutes

Cook Time: 6 hours

Total: 6 hours, 10 minutes

Servings: 7

Cost: $9.51 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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