This easy slow cooker chili is perfect for a cozy night in, featuring tender chicken and a blend of mild spices for a comforting meal. It’s light, flavorful, and ready when you are with minimal effort.
Start by tossing the chicken, broth, water, beans, salsa, tomato puree, onion, garlic, and all the spices—including chili powder, cumin, oregano, molasses, paprika, onion and garlic powders, black pepper, bay leaves, and salt—into your slow cooker. Give everything a gentle stir to mix it all together. Cover and let it cook on low for about 4 to 6 hours, until the chicken is tender enough to fall apart.
Once the chicken is cooked, take it out and shred it with two forks. Then, stir the shredded chicken back into the slow cooker along with the pepper jack cheese, Monterey jack cheese, and chopped bell pepper. Put the lid back on and cook for another 30 to 45 minutes, until the peppers are soft and the cheese has melted into the chili.
Before serving, taste and adjust the seasoning with a little more salt, black pepper, or chili powder if needed. Don’t forget to fish out the bay leaves. Serve it up warm, and if you like, add a dollop of sour cream and some extra cheese on top.
- Use boneless, skinless chicken breasts or thighs for the best texture.
- Avoid lifting the lid too often while cooking to keep the heat steady.
- For extra flavor, sauté the onions and garlic before adding them to the slow cooker.
This chili is a wonderful twist on a classic comfort food. It’s packed with tender chicken and gentle spices, making it both flavorful and easy on the palate. Plus, using a slow cooker means you can set it and forget it, perfect for busy days.
Serve this chili topped with fresh cilantro, a dollop of sour cream, and shredded cheese. It pairs well with warm cornbread or over a bed of rice for a hearty meal. Adding a squeeze of lime juice brightens the flavors beautifully.
Let the chili cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
