Crisp mornings, busy afternoons and chilly evenings – perfect for the slow cooker. We’re big fans of chili in this house, but sometimes it’s nice to very from traditional ground beef. One of my favorite recipes uses chicken and black beans (although pinto or white beans would work great too).
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Prep: 15 minutes; Cook: 8-10 hours; Serves: 4 to 6
2 large chicken breasts
1 teaspoon poultry seasoning
1 teaspoon salt
2 tablespoons + 1 teaspoon chili powder
2 tablespoons olive oil
2 onions, diced
2 cloves garlic, minced
1 14.5-oz can chicken broth
1 14.5-oz can diced tomatoes
1 14.5-oz can diced tomatoes with green chilis
1 8-oz can tomato sauce
1 14.5-oz can black beans, drained and rinsed
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon cumin
Preheat a skillet over medium-high heat. Sprinkle the chicken breasts on both sides with the poultry seasoning, salt and 1 teaspoon chili powder. Add the olive oil to the skillet, then add the chicken. Cook for 5 minutes, flip and continue cooking for 5 more minutes. Remove the chicken to a plate and let cool to room temperature.
Add the remaining ingredients to a slow cooker. Chop up or use two forks to pull the chicken into chunky pieces, then add the chicken and its juices to the slow cooker. Give everything a good stir, then set to cook on low for 8-10 hours.
Serve with sour cream, shredded cheddar cheese and a good loaf of crusty bread.