Slow Cooker Chicken Chili

Slow Cooker Chicken Chili from Weelicious

Are you ready for some football?

Whenever someone brings up the Super Bowl I immediately think back to growing up and that Sunday of Sundays_ the palpable excitement amongst all the sports lovers in my home, lots of yummy food everywhere, and the added promise of excellent commercials for hours to come.

I may have grown up in a family of football fans, but I married someone whose interest in watching sports has sort of waned over the years. Surprisingly, my husband would rather go out and do stuff than sit on a couch and watch a game. Still, the Super Bowl is one of the only days of the year we both get charged up to watch some football and make some deliciously fun party food.

Chili is the kind of hearty dish that fits the game day bill perfectly, is seriously simple to make and feeds a big crowd. This recipe is also actually really healthy, so you might as well double it as I did after seeing this idea from Julie Rosendaal to make sure you've got plenty to go around. Just put the entire recipe in a zipper bag, freeze and when you're ready to cook cut open the bag and place everything right into your slow cooker.

So whether you are cheering for the Seahawks or the Broncos next Sunday, I assure you everyone under your roof will agree to cheer for this Slow Cooker Chicken Chili!

Slow Cooker Chicken Chili from Weelicious

Slow Cooker Chicken Chili from Weelicious

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Slow Cooker Chicken Chili (serves 6-8 )

Prep Time: 10 mins Cook Time: 4 mins

egg free

nut free

gluten free

Ingredients

  • 1 1/4 - 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
  • 1 medium Onion, diced
  • 2 garlic cloves, minced
  • 2 medium zucchini, diced
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can white beans, drained and rinsed
  • 1 28-ounce can chopped tomatoes with juice
  • 1 15-ounce can tomato sauce, unseasoned
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1 1/2 teaspoons Salt

Preparation

1. Place all the ingredients in a gallon-sized zippered freezer bag, seal the bag, and mix everything together by pressing on the outside of the bag with your hands.

2. Label and freeze until ready to use, up to 4 months.

3. When ready, place the frozen mixture into the crock pot, set the heat to low, and cook for 4-6 hours, or until hot and cooked through.

4. Use two forks to shred the chicken into bite sized pieces and serve.



Note: If you\\\\\\'re not freezing the mixture first, you can cook it on low for 3-5 hours.

Accompaniments

sour cream, grated cheese, tortilla chips, crusty bread

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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27 comments

  • Julie

    Is it safe to put raw frozen chicken in the slow cooker? For some reason, I thought it had to be defrosted first. This sounds delicious!

    leave a comment

    • Catherine McCord

      Yep, it's fine! :)

      leave a comment

  • Kasie

    If my family doesn't like beans could I replace those with something else?

    Thank you!

    leave a comment

    • Catherine McCord

      Hmmm the beans are sort of what give it the heartiness... I guess you could omit them and increase the tomatoes? Maybe add in some other veggies?

      leave a comment

  • Shawn

    Similar to Julie's question, is the chicken uncooked when going into the bag? Should it be cut into chunks before going into the bag?

    I'm thinking boneless, skinless chicken thighs might be good to use also.

    Thanks!

    leave a comment

    • Catherine McCord

      It is raw, and you leave it whole! After cooking, you shred it with two forks!

      leave a comment

  • JB

    This sounds and looks amazing! And is that garlic bagels I see in the picture? If so, I love the idea!

    leave a comment

    • Catherine McCord

      Bagel chips sprinkled with herbs!

      leave a comment

  • Heather Taylor Home Hth Loves Weelicious

    […] Check out our Turmeric Diamond Napkins served alongside some gorgeous Chicken Chili. See the whole feature on Weelicious. […]

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  • Meghna

    Planning on making this tomorrow. Do you know how many cups of dry beans equal 2 cans? Also, if I only have 1 zucchini on hand, could I substitute the other zucchini for butternut squash, or carrot? Or would that taste odd? Thanks!

    leave a comment

    • Catherine McCord

      I think either of those substitutes would work! 1 can of beans is about 1 1/2 cups!

      leave a comment

  • Andrea

    1 1/2 - 1 1/2 lbs chicken breast ;)

    This looks delicious. I think I will add it to our next meal plan.

    leave a comment

  • Shannon Nicole

    Made this tonight and everyone loved it. Thank you so much!!!! (We used some shredded havarti in place of the yogurt.)

    leave a comment

  • Yvonne Bennett

    Made this tonight and it was so delicious. My kids couldn't get enough. I added some corn and avocado at the end.

    leave a comment

  • Aimee Simple Bites

    It's lame, but I've never made chicken chili. Your version looks like the perfect place to start.

    leave a comment

  • Kate ¡Hola! Jalapeño

    I hear the wind howling outside and this looks like the perfect warming mid-winter meal, football or not.

    leave a comment

  • Kim Beaulieu

    I love chili so this is right up my alley. So pretty too.

    leave a comment

  • Ceil

    I made the chili today and it was a big hit. I doubled up on the pinto beans and left out the white beans. The chicken was not frozen and I cut it in strips before putting in the slow cooker to cut down on time. I had it on high for 1 hour and low for 1.5 hours. I would make this again. Very good.

    leave a comment

  • Susan

    We have had such weird weather lately and this seems like the perfect recipe to help combat it. Plus, anything I can cook in the slow cooker is aces in my book!

    leave a comment

  • Mimi

    If using dry beans, do you need to cook or prepare them first? Thanks!

    leave a comment

    • Catherine McCord

      Yes! I use cooked beans here.

      leave a comment

  • Brook

    I have made this recipe about 5 times so far. It is my family's FAVORITE chili! We leave out the onions, maybe add the zucchini, maybe toss in other things like cubes of butternut. Its very open to substitutions. LOVE it!

    leave a comment

  • Gzech

    can crushed bay leaf be used? Also, is there an alternative that you would recommend?

    leave a comment

    • Catherine McCord

      Hmmm I'm not sure about the crushed bay leaf. if it is crushed really fine so that is dissolves while cooking that should be okay!

      leave a comment

  • rlevy78

    I made this recipe this weekend and it was a big hit. I used black beans instead of pinto because my son doesn't like pinto and I added corn. Both worked well. Also I served it over brown rice.

    leave a comment

  • Healthy Slow Cooker Recipes: Soup, Stew, & Chili From This Kitchen Table

    […] Slow Cooker Chicken Chili […]

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  • Melissa

    Unfortunately, it wasn't a hit with my family. The taste of the canned tomatoes was a bit over powering for us. I did however like the idea of incorporating zucchini to it.

    leave a comment