Slow Cooker Chicken Chili
"I found this in the local newspaper and can't wait to try it. notes from the author: Toasting the cumin and coriander takes a little time, but improves the flavor of the chili. Skip the step if it makes your life easier. If the chicken thighs have bones, go ahead and stick them in the slow cooker. The meat will literally fall off the bone after 8 hours of cooking, and you can just remove the bones with tongs and discard them.
UPDATE: So I've made this twice since posting. Everyone loves it. The chunks of avocados on top really make this dish. Setting up a buffet of toppings makes this really fun for the kids. This is a must try for a cold day."
photo by Linajjac
- Ready In:
- 8hrs 10mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1⁄2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1⁄4 teaspoon cayenne
- 1 large onion, finely chopped
- 3 large garlic cloves, finely chopped (about 1 tablespoon)
- 1 (4 ounce) can chopped green chilies
- 1 lb white beans, such as navy
- 3 lbs boneless skinless chicken thighs
- 5 cups low sodium chicken broth, water (or a combination)
-
Garnishes
- chopped red onion
- chopped cilantro
- diced avocado
- lime wedge
- sour cream
directions
- Turn a 3-quart slow cooker on high.
- Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
- Combine it in a up with salt, pepper, oregano, paprika and cayenne.
- Put onion, garlic and green chilies into the slow cooker.
- Rinse beans, put them in slow cooker.
- Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
- Add chicken broth/water.
- Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
- Serve with sour cream and spicy salsa.
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Reviews
-
Very tasty. I used bone-in thighs and it was a cinch to pull the bones out after the meat had shred itself. Served with avocado and sour cream, it wasn't too spicy for the kids. It does stay 8 hours on high. -
We loved this chili! I tried it with some cilantro and avacado and it was good but I think it is just as good just as is. I follwed the recipe exactly using dried beans and on high for 8 hours exactly. Seasoning and everything were spot on. Thank you for sharing. I am on an elimination diet and good warm comforting food is hard to come by. This was great! -
I am pretty sure I mis-read the bean part, and used 2 cans of canneloni beans where I should have used DRIED beans ! It was all very tasty but THIN, where the cooking starch from the beans would have thickened it. Sorry, galasikes -- I will pay more attention next time. -
This is my first time making this chili. The only thing I changed was instead of the white beans, I used two cans of kidney. I also needed to cut the broth/water down about half because of that.<br/>Otherwise, this has come out just lovely! Most definitely a keeper. Thank you for posting this!
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This was good chili. I added flour to the crock pot the last hour of cooking, because we like a thicker chili. I couldn't find our ground coriander, so I used 1/4 cup of some fresh cilantro I had frozen. Thank you for posting!
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Tweaks
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This is my first time making this chili. The only thing I changed was instead of the white beans, I used two cans of kidney. I also needed to cut the broth/water down about half because of that.<br/>Otherwise, this has come out just lovely! Most definitely a keeper. Thank you for posting this!
RECIPE SUBMITTED BY
Gayla S.
Louisville, KY
