There’s no magic wand (unfortunately), but thanks to the slow cooker, the rest of this recipe comes pretty darn close to granting that wish.
Video: How to Make Shredded Chicken Chili
Set It And Forget It Slow Cooker Recipe
The only prep work needed for this recipe is dicing the onion and the celery. Everything else is a matter of opening a few cans, measuring some spices, and stirring it all together. I use boneless, skinless chicken thighs for this recipe. I’ve found they hold up better than chicken breasts over the long cooking, and shred easily into silky and tender strands by the time the chili is ready. It’s fine to use chicken breasts if you’re not a fan of chicken thighs, but the texture will be slightly chewier.
A Recipe to Fit Your Schedule
The slow cooker time for this chili is really flexible, so you can adapt it to suit your schedule. The chicken just gets more tender the longer you let it cook. If you’re running late, it’s fine if the chili continues to cook on the “low” setting or “warm” setting for a little longer past the 8-hour mark. Try not to push it too much longer, though, or else the chicken starts to become mushy.
Suggestions and Substitutions
Don’t love a tomato-y chili? Reduce the amount of tomatoes to one can and add extra broth to compensate.Add a 4-ounce can of roasted green chilis at the beginning of cooking.If you’d prefer a spicier chili, add 1 or 2 chopped jalapeños.Swap the black beans for pinto beans.Top your bowls with cilantro, green onions, avocado, crushed tortilla chips, a dollop of sour cream, or extra cheese.
Storing and Freezing Chicken Chili
Leftover chicken chili will keep in the fridge for up to 5 days. Freeze chicken chili in airtight containers for up to three months. Thaw in the fridge before reheating, or warm frozen chili right in a covered saucepan over low heat.
More Favorite Chili Recipes!
Pumpkin Chili Spicy Vegetarian Chili White Chicken Chili Pressure Cooker Ground Beef Chili Chili Con Carne
As is, this makes a fairly mild chili. If you’d prefer a spicier chili, add 1 or 2 chopped jalapenos or a 4-ounce can of green chilis. Leftovers can be frozen for up to 3 months.
Diced green onions
Shredded cheese
Diced avocado
Chopped cilantro
Sour cream
