Slow Cooker Ground Chicken Chili
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
- 29 ounce can kidney beans rinsed and drained
- 10 ounce cans diced tomatoes with green chile peppers
- 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
- 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)
Instructions
- 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.
- Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
- 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.
- Cover and cook on High until chili has cooked down and thickened, about 4 hours, or on Low for about 8 hours. Stir corn kernels into mixture during last 30 minutes of cook time.
- Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
Notes
This recipe can be made with 1 pound of boneless chicken breasts instead of ground chicken. Combine all ingredients (including spices) in a slow cooker, then submerge the raw chicken breasts under the liquid. Cook on Low for 7 hours. Shred the chicken breasts and return them to the slow cooker for 1 more hour of cooking.
For a spicier chili, increase the red pepper flakes to 1 teaspoon.