![- 1 pound boneless, skinless chicken thighs, diced - 1 large sweet potato, peeled and cubed - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) diced tomatoes, undrained - 1 onion, finely chopped - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 jalapeño, seeded and minced - 2 cups chicken broth - 2 tablespoons olive oil The main ingredients create a hearty base for this dish. Chicken thighs are juicy and tender, perfect for slow cooking. Sweet potatoes add a hint of sweetness, while black and kidney beans provide protein and fiber. The diced tomatoes bring acidity, balancing the flavors. - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste The spices elevate the chili’s flavor. Chili powder gives it a warm kick. Cumin adds earthiness, and smoked paprika gives a subtle smokiness. Salt and pepper enhance all the flavors. - Fresh cilantro, chopped - Avocado slices Garnishes add freshness to your bowl. Cilantro brings brightness, while avocado adds creaminess. These extras make each bite even better. For the full recipe, check out the details above. - Sautéing the Vegetables Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 to 4 minutes. You want the onion to become soft and clear. Next, add the minced garlic, diced green bell pepper, and the minced jalapeño. Cook these for another 2 to 3 minutes until they smell good. This brings out the flavor and sets a nice base for the chili. - Transferring to the Slow Cooker Once the vegetables are ready, transfer them to the slow cooker. This is where all the magic happens. The slow cooker will blend all the flavors beautifully. You can scrape any bits from the skillet into the cooker for extra taste. - Adding Ingredients After you put the veggies in the slow cooker, it's time for the main ingredients. Add the diced chicken thighs, cubed sweet potato, black beans, kidney beans, and the can of diced tomatoes with their juice. Pour in the chicken broth and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything well to combine. - Cooking Times for Low and High Settings Cover the slow cooker and set it on low for 6 to 8 hours. If you need it done faster, you can set it to high for 3 to 4 hours. Both ways will get you tender chicken and sweet potatoes, which is what we want. - Shredding Chicken When your cooking time is up, take off the lid. Use two forks to shred the chicken right in the slow cooker. This makes it easy to mix with the other ingredients. - Adjusting Seasoning After shredding, taste your chili. You might want to add more salt or spices to suit your taste. It’s your chili, so make it just how you like! For the full recipe, check out the complete instructions to enjoy this cozy meal! Alternative Proteins If you want to switch up the chicken, try turkey or pork. Both work well in this recipe. You can also use shredded rotisserie chicken for a quick fix. Vegetarian Options For a vegetarian twist, replace chicken with more beans or lentils. You can add extra veggies like zucchini or corn to keep it hearty. Use vegetable broth instead of chicken broth for a full flavor. Ensuring Optimal Flavor To boost the taste, always sauté your onions and garlic first. This step wakes up the flavors. Use fresh spices for the best results. They add depth and a nice kick to the dish. Achieving Desired Consistency If your chili seems too thick, add a bit more broth. If it's too thin, let it cook longer to thicken. Shredding the chicken before serving helps blend the flavors better. Best Accompaniments Serve your chili with crusty bread or warm tortillas. They pair nicely and soak up the flavors. You can also add a dollop of sour cream for creaminess. Presentation Tips For a beautiful plate, use a wide bowl. Top your chili with fresh cilantro and avocado slices. These not only look good but also add fresh taste. A sprinkle of cheese can elevate the dish too. This makes for a colorful, inviting meal that everyone will love! For the full recipe, check out the details above. {{image_2}} Making it Mild If you want a milder chili, skip the jalapeño. Use sweet bell peppers instead. You can also reduce the chili powder. This will help balance the flavors without too much heat. Spicy Version Recommendations For a spicy kick, keep the jalapeño. Add diced serrano peppers for more heat. You can also sprinkle in cayenne pepper or use a hot chili powder. This enhances the flavor and gives you a warm bite. Smoky Variations To add a smoky flavor, use smoked paprika. This spice brings a rich depth to the dish. You can also add a few drops of liquid smoke for an extra layer of taste. Extra Vegetables Feel free to mix in more veggies. Corn, zucchini, or diced carrots work well. These additions boost nutrition and add texture. You can also use frozen mixed vegetables for convenience. Gluten-Free Options This recipe is naturally gluten-free. Just ensure your broth and canned goods are labeled gluten-free. This way, everyone can enjoy the meal without worry. Low-Carb Alternatives For a low-carb twist, replace sweet potatoes with cauliflower. It cooks down nicely and keeps the dish light. You can also skip beans to reduce carbs while keeping protein high. Explore the [Full Recipe] for detailed steps and enjoy your cooking! After enjoying your slow cooker chicken chili, it's key to store leftovers properly. - Refrigeration Guidelines: Let the chili cool down to room temperature. Then, transfer it to an airtight container. Store it in the fridge for up to 3 to 4 days. This keeps it fresh and safe to eat. - Freezing and Thawing Methods: For longer storage, freeze the chili. Use freezer-safe containers or bags. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheating your chili is easy, but there are best practices to keep it tasty. - Best Practices for Maintaining Flavor: Always reheat on low heat to avoid burning. Stir the chili often as it heats. This helps keep the flavors mixed well. - Microwave vs Stovetop: The stovetop is best for even heating. Heat it in a pot over low heat. For quick reheating, you can use the microwave. Place the chili in a microwave-safe bowl. Heat in short bursts, stirring in between. This ensures it heats evenly and stays flavorful. For the full recipe, check out the Spicy Sweet Potato Chicken Chili. You can keep slow cooker chicken chili in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This helps maintain freshness and prevents spills. If you want to keep it longer, consider freezing it. Frozen chili can last up to 3 months. Just remember to let it cool completely before freezing. Label your container with the date to track its freshness. Yes, you can cook slow cooker chicken chili on the stove. Start by sautéing the onion, garlic, and peppers in a large pot. Add the chicken and cook until browned. Then, add in the sweet potato, beans, tomatoes, and spices. Pour in chicken broth and bring it to a gentle boil. Reduce the heat and let it simmer for about 30 to 40 minutes. Stir often to avoid burning. This method gives you a quick and tasty alternative when you're short on time. The best way to reheat chili is on the stovetop. Pour the chili into a saucepan over low to medium heat. Stir occasionally until it heats through. This method helps to keep the chili's flavor intact. You can also use the microwave, but be careful. Heat it in short intervals, stirring between each. This ensures even heating and prevents hot spots. If the chili seems thick, add a splash of broth or water to get the desired consistency. Enjoy it hot with your favorite toppings! In this blog post, we covered how to make a delicious slow cooker chicken chili. You learned about the main ingredients, spices, and optional garnishes. I explained step-by-step instructions for cooking the chili. Tips on ingredient substitutions and serving ideas helped you customize this meal. Finally, we discussed variations and safe storage methods. Now you can enjoy a flavorful meal tailored to your taste. Keep experimenting to find your perfect chili!](https://goodsouppot.com/wp-content/uploads/2025/07/bd549bc2-d98c-4bab-a334-ae4b17e41c60-768x768.webp)
Looking for a cozy dish that’s easy and delicious? This Slow Cooker Chicken Chili is just the answer. With juicy chicken thighs, sweet potatoes, and a blend of spices, it’s a meal you can set and forget. I’ll guide you through simple steps to create a comforting bowl of chili that warms your soul. Whether it’s a weeknight dinner or a gathering, this recipe is sure to impress. Let’s dive into the tasty details!
Ingredients
Main Ingredients
– 1 pound boneless, skinless chicken thighs, diced
– 1 large sweet potato, peeled and cubed
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) kidney beans, rinsed and drained
– 1 can (28 oz) diced tomatoes, undrained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 green bell pepper, diced
– 1 jalapeño, seeded and minced
– 2 cups chicken broth
– 2 tablespoons olive oil
The main ingredients create a hearty base for this dish. Chicken thighs are juicy and tender, perfect for slow cooking. Sweet potatoes add a hint of sweetness, while black and kidney beans provide protein and fiber. The diced tomatoes bring acidity, balancing the flavors.
Spices and Seasonings
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
The spices elevate the chili’s flavor. Chili powder gives it a warm kick. Cumin adds earthiness, and smoked paprika gives a subtle smokiness. Salt and pepper enhance all the flavors.
Optional Garnishes
– Fresh cilantro, chopped
– Avocado slices
Garnishes add freshness to your bowl. Cilantro brings brightness, while avocado adds creaminess. These extras make each bite even better. For the full recipe, check out the details above.
Step-by-Step Instructions
Preparation Steps
– Sautéing the Vegetables
Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 to 4 minutes. You want the onion to become soft and clear. Next, add the minced garlic, diced green bell pepper, and the minced jalapeño. Cook these for another 2 to 3 minutes until they smell good. This brings out the flavor and sets a nice base for the chili.
– Transferring to the Slow Cooker
Once the vegetables are ready, transfer them to the slow cooker. This is where all the magic happens. The slow cooker will blend all the flavors beautifully. You can scrape any bits from the skillet into the cooker for extra taste.
Cooking the Chili
– Adding Ingredients
After you put the veggies in the slow cooker, it’s time for the main ingredients. Add the diced chicken thighs, cubed sweet potato, black beans, kidney beans, and the can of diced tomatoes with their juice. Pour in the chicken broth and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything well to combine.
– Cooking Times for Low and High Settings
Cover the slow cooker and set it on low for 6 to 8 hours. If you need it done faster, you can set it to high for 3 to 4 hours. Both ways will get you tender chicken and sweet potatoes, which is what we want.
Final Steps
– Shredding Chicken
When your cooking time is up, take off the lid. Use two forks to shred the chicken right in the slow cooker. This makes it easy to mix with the other ingredients.
– Adjusting Seasoning
After shredding, taste your chili. You might want to add more salt or spices to suit your taste. It’s your chili, so make it just how you like!
For the full recipe, check out the complete instructions to enjoy this cozy meal!
Tips & Tricks
Ingredient Substitutions
Alternative Proteins
If you want to switch up the chicken, try turkey or pork. Both work well in this recipe. You can also use shredded rotisserie chicken for a quick fix.
Vegetarian Options
For a vegetarian twist, replace chicken with more beans or lentils. You can add extra veggies like zucchini or corn to keep it hearty. Use vegetable broth instead of chicken broth for a full flavor.
Cooking Tips
Ensuring Optimal Flavor
To boost the taste, always sauté your onions and garlic first. This step wakes up the flavors. Use fresh spices for the best results. They add depth and a nice kick to the dish.
Achieving Desired Consistency
If your chili seems too thick, add a bit more broth. If it’s too thin, let it cook longer to thicken. Shredding the chicken before serving helps blend the flavors better.
Serving Suggestions
Best Accompaniments
Serve your chili with crusty bread or warm tortillas. They pair nicely and soak up the flavors. You can also add a dollop of sour cream for creaminess.
Presentation Tips
For a beautiful plate, use a wide bowl. Top your chili with fresh cilantro and avocado slices. These not only look good but also add fresh taste. A sprinkle of cheese can elevate the dish too.
This makes for a colorful, inviting meal that everyone will love! For the full recipe, check out the details above.
Variations
Heat Levels
Making it Mild
If you want a milder chili, skip the jalapeño. Use sweet bell peppers instead. You can also reduce the chili powder. This will help balance the flavors without too much heat.
Spicy Version Recommendations
For a spicy kick, keep the jalapeño. Add diced serrano peppers for more heat. You can also sprinkle in cayenne pepper or use a hot chili powder. This enhances the flavor and gives you a warm bite.
Flavor Additions
Smoky Variations
To add a smoky flavor, use smoked paprika. This spice brings a rich depth to the dish. You can also add a few drops of liquid smoke for an extra layer of taste.
Extra Vegetables
Feel free to mix in more veggies. Corn, zucchini, or diced carrots work well. These additions boost nutrition and add texture. You can also use frozen mixed vegetables for convenience.
Dietary Modifications
Gluten-Free Options
This recipe is naturally gluten-free. Just ensure your broth and canned goods are labeled gluten-free. This way, everyone can enjoy the meal without worry.
Low-Carb Alternatives
For a low-carb twist, replace sweet potatoes with cauliflower. It cooks down nicely and keeps the dish light. You can also skip beans to reduce carbs while keeping protein high.
Explore the [Full Recipe] for detailed steps and enjoy your cooking!
Storage Info
Storing Leftovers
After enjoying your slow cooker chicken chili, it’s key to store leftovers properly.
– Refrigeration Guidelines: Let the chili cool down to room temperature. Then, transfer it to an airtight container. Store it in the fridge for up to 3 to 4 days. This keeps it fresh and safe to eat.
– Freezing and Thawing Methods: For longer storage, freeze the chili. Use freezer-safe containers or bags. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge.
Reheating Tips
Reheating your chili is easy, but there are best practices to keep it tasty.
– Best Practices for Maintaining Flavor: Always reheat on low heat to avoid burning. Stir the chili often as it heats. This helps keep the flavors mixed well.
– Microwave vs Stovetop: The stovetop is best for even heating. Heat it in a pot over low heat. For quick reheating, you can use the microwave. Place the chili in a microwave-safe bowl. Heat in short bursts, stirring in between. This ensures it heats evenly and stays flavorful.
For the full recipe, check out the Spicy Sweet Potato Chicken Chili.
FAQs
How long can you keep slow cooker chicken chili in the fridge?
You can keep slow cooker chicken chili in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This helps maintain freshness and prevents spills. If you want to keep it longer, consider freezing it. Frozen chili can last up to 3 months. Just remember to let it cool completely before freezing. Label your container with the date to track its freshness.
Can I cook slow cooker chicken chili on the stove?
Yes, you can cook slow cooker chicken chili on the stove. Start by sautéing the onion, garlic, and peppers in a large pot. Add the chicken and cook until browned. Then, add in the sweet potato, beans, tomatoes, and spices. Pour in chicken broth and bring it to a gentle boil. Reduce the heat and let it simmer for about 30 to 40 minutes. Stir often to avoid burning. This method gives you a quick and tasty alternative when you’re short on time.
What is the best way to reheat chili?
The best way to reheat chili is on the stovetop. Pour the chili into a saucepan over low to medium heat. Stir occasionally until it heats through. This method helps to keep the chili’s flavor intact. You can also use the microwave, but be careful. Heat it in short intervals, stirring between each. This ensures even heating and prevents hot spots. If the chili seems thick, add a splash of broth or water to get the desired consistency. Enjoy it hot with your favorite toppings!
In this blog post, we covered how to make a delicious slow cooker chicken chili. You learned about the main ingredients, spices, and optional garnishes. I explained step-by-step instructions for cooking the chili. Tips on ingredient substitutions and serving ideas helped you customize this meal. Finally, we discussed variations and safe storage methods.
Now you can enjoy a flavorful meal tailored to your taste. Keep experimenting to find your perfect chili!
![- 1 pound boneless, skinless chicken thighs, diced - 1 large sweet potato, peeled and cubed - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) diced tomatoes, undrained - 1 onion, finely chopped - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 jalapeño, seeded and minced - 2 cups chicken broth - 2 tablespoons olive oil The main ingredients create a hearty base for this dish. Chicken thighs are juicy and tender, perfect for slow cooking. Sweet potatoes add a hint of sweetness, while black and kidney beans provide protein and fiber. The diced tomatoes bring acidity, balancing the flavors. - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste The spices elevate the chili’s flavor. Chili powder gives it a warm kick. Cumin adds earthiness, and smoked paprika gives a subtle smokiness. Salt and pepper enhance all the flavors. - Fresh cilantro, chopped - Avocado slices Garnishes add freshness to your bowl. Cilantro brings brightness, while avocado adds creaminess. These extras make each bite even better. For the full recipe, check out the details above. - Sautéing the Vegetables Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 to 4 minutes. You want the onion to become soft and clear. Next, add the minced garlic, diced green bell pepper, and the minced jalapeño. Cook these for another 2 to 3 minutes until they smell good. This brings out the flavor and sets a nice base for the chili. - Transferring to the Slow Cooker Once the vegetables are ready, transfer them to the slow cooker. This is where all the magic happens. The slow cooker will blend all the flavors beautifully. You can scrape any bits from the skillet into the cooker for extra taste. - Adding Ingredients After you put the veggies in the slow cooker, it's time for the main ingredients. Add the diced chicken thighs, cubed sweet potato, black beans, kidney beans, and the can of diced tomatoes with their juice. Pour in the chicken broth and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything well to combine. - Cooking Times for Low and High Settings Cover the slow cooker and set it on low for 6 to 8 hours. If you need it done faster, you can set it to high for 3 to 4 hours. Both ways will get you tender chicken and sweet potatoes, which is what we want. - Shredding Chicken When your cooking time is up, take off the lid. Use two forks to shred the chicken right in the slow cooker. This makes it easy to mix with the other ingredients. - Adjusting Seasoning After shredding, taste your chili. You might want to add more salt or spices to suit your taste. It’s your chili, so make it just how you like! For the full recipe, check out the complete instructions to enjoy this cozy meal! Alternative Proteins If you want to switch up the chicken, try turkey or pork. Both work well in this recipe. You can also use shredded rotisserie chicken for a quick fix. Vegetarian Options For a vegetarian twist, replace chicken with more beans or lentils. You can add extra veggies like zucchini or corn to keep it hearty. Use vegetable broth instead of chicken broth for a full flavor. Ensuring Optimal Flavor To boost the taste, always sauté your onions and garlic first. This step wakes up the flavors. Use fresh spices for the best results. They add depth and a nice kick to the dish. Achieving Desired Consistency If your chili seems too thick, add a bit more broth. If it's too thin, let it cook longer to thicken. Shredding the chicken before serving helps blend the flavors better. Best Accompaniments Serve your chili with crusty bread or warm tortillas. They pair nicely and soak up the flavors. You can also add a dollop of sour cream for creaminess. Presentation Tips For a beautiful plate, use a wide bowl. Top your chili with fresh cilantro and avocado slices. These not only look good but also add fresh taste. A sprinkle of cheese can elevate the dish too. This makes for a colorful, inviting meal that everyone will love! For the full recipe, check out the details above. {{image_2}} Making it Mild If you want a milder chili, skip the jalapeño. Use sweet bell peppers instead. You can also reduce the chili powder. This will help balance the flavors without too much heat. Spicy Version Recommendations For a spicy kick, keep the jalapeño. Add diced serrano peppers for more heat. You can also sprinkle in cayenne pepper or use a hot chili powder. This enhances the flavor and gives you a warm bite. Smoky Variations To add a smoky flavor, use smoked paprika. This spice brings a rich depth to the dish. You can also add a few drops of liquid smoke for an extra layer of taste. Extra Vegetables Feel free to mix in more veggies. Corn, zucchini, or diced carrots work well. These additions boost nutrition and add texture. You can also use frozen mixed vegetables for convenience. Gluten-Free Options This recipe is naturally gluten-free. Just ensure your broth and canned goods are labeled gluten-free. This way, everyone can enjoy the meal without worry. Low-Carb Alternatives For a low-carb twist, replace sweet potatoes with cauliflower. It cooks down nicely and keeps the dish light. You can also skip beans to reduce carbs while keeping protein high. Explore the [Full Recipe] for detailed steps and enjoy your cooking! After enjoying your slow cooker chicken chili, it's key to store leftovers properly. - Refrigeration Guidelines: Let the chili cool down to room temperature. Then, transfer it to an airtight container. Store it in the fridge for up to 3 to 4 days. This keeps it fresh and safe to eat. - Freezing and Thawing Methods: For longer storage, freeze the chili. Use freezer-safe containers or bags. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheating your chili is easy, but there are best practices to keep it tasty. - Best Practices for Maintaining Flavor: Always reheat on low heat to avoid burning. Stir the chili often as it heats. This helps keep the flavors mixed well. - Microwave vs Stovetop: The stovetop is best for even heating. Heat it in a pot over low heat. For quick reheating, you can use the microwave. Place the chili in a microwave-safe bowl. Heat in short bursts, stirring in between. This ensures it heats evenly and stays flavorful. For the full recipe, check out the Spicy Sweet Potato Chicken Chili. You can keep slow cooker chicken chili in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This helps maintain freshness and prevents spills. If you want to keep it longer, consider freezing it. Frozen chili can last up to 3 months. Just remember to let it cool completely before freezing. Label your container with the date to track its freshness. Yes, you can cook slow cooker chicken chili on the stove. Start by sautéing the onion, garlic, and peppers in a large pot. Add the chicken and cook until browned. Then, add in the sweet potato, beans, tomatoes, and spices. Pour in chicken broth and bring it to a gentle boil. Reduce the heat and let it simmer for about 30 to 40 minutes. Stir often to avoid burning. This method gives you a quick and tasty alternative when you're short on time. The best way to reheat chili is on the stovetop. Pour the chili into a saucepan over low to medium heat. Stir occasionally until it heats through. This method helps to keep the chili's flavor intact. You can also use the microwave, but be careful. Heat it in short intervals, stirring between each. This ensures even heating and prevents hot spots. If the chili seems thick, add a splash of broth or water to get the desired consistency. Enjoy it hot with your favorite toppings! In this blog post, we covered how to make a delicious slow cooker chicken chili. You learned about the main ingredients, spices, and optional garnishes. I explained step-by-step instructions for cooking the chili. Tips on ingredient substitutions and serving ideas helped you customize this meal. Finally, we discussed variations and safe storage methods. Now you can enjoy a flavorful meal tailored to your taste. Keep experimenting to find your perfect chili!](https://goodsouppot.com/wp-content/uploads/2025/07/bd549bc2-d98c-4bab-a334-ae4b17e41c60-250x250.webp)
