Red Crockpot Chicken Chili
Whole chicken breasts cook in a smoky tomato sauce with pinto beans and corn, then get shredded back into the pot. There is no browning and no pan.
Red Crockpot Chicken Chili
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursWhole chicken breasts cook in a smoky tomato sauce with pinto beans and corn, then get shredded back into the pot. There is no browning and no pan.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 large yellow onion, diced
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) fire-roasted diced tomatoes
2 tbsp tomato paste
2 cans (15 oz each) pinto or black beans, drained and rinsed
1 1/2 cups frozen corn kernels
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
Toppings: sour cream, shredded cheddar, tortilla strips
Directions
- Put the diced onion and minced garlic in the bottom of the slow cooker. Lay the chicken breasts on top in one layer.
- Add the crushed tomatoes, fire-roasted tomatoes and tomato paste. Pour them around the chicken, not over it.
- Sprinkle on the chili powder, cumin, paprika, oregano, salt and pepper. Give it one gentle stir.
- Cover and cook 6 hours on LOW or 3 hours on HIGH. Do not add water, because the chicken releases its own juice.
- Check the chicken at the 5 hour mark on LOW. It is done at 165°F and a fork should pull it apart easily.
- Lift the chicken onto a cutting board and shred it with two forks. Return it to the pot.
- Stir in the rinsed beans and the frozen corn. Cover and cook 30 minutes more, until the corn is hot.
- If the chili is thin, prop the lid open for the last 20 minutes. Taste and add salt.
- Serve in bowls with the sour cream, cheddar and tortilla strips.
Notes
- Chicken thighs also work and stay juicier, but they need about an hour longer on LOW. Shred the chicken while it is still hot, because cold chicken fights back. The chili keeps 4 days in the refrigerator, and the chicken stays moist when it is stored in the sauce. Freeze for up to 3 months and reheat to 165°F.
Why there is no browning
The chicken cooks whole in the tomato sauce, so it stays moist and shreds easily. Skipping the pan keeps this a true dump-and-go pot.
Shred while it is hot. Once chicken cools, the fibers tighten and pull apart in stringy bits.
Red Crockpot Chicken Chili: swaps
Thighs work and stay juicier. Black beans can replace the pinto, and canned hominy is a good swap for corn. Do not add water or broth. The chicken gives off liquid and the chili would turn thin.
Add the beans and corn late, so they stay whole.
Serve, store and reheat
Cornbread or a bowl of rice goes well with this chili. Store it with the chicken in the sauce so it does not dry out. Reheat on the stove or in the microwave until steaming hot, and thin it with a splash of water if it has thickened.
A mistake to avoid
Skipping the salt at the end. Canned tomatoes and beans soak up seasoning, so the chili can taste flat even when the spices are right. Taste after the beans go in and add salt a pinch at a time. A squeeze of lime also helps.
Red Crockpot Chicken Chili at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless skinless chicken breasts, yellow onion, garlic cloves, (28 oz) crushed tomatoes
Tips for Red Crockpot Chicken Chili
Chicken thighs also work and stay juicier, but they need about an hour longer on LOW. Shred the chicken while it is still hot, because cold chicken fights back. The chili keeps 4 days in the refrigerator, and the chicken stays moist when it is stored in the sauce. Freeze for up to 3 months and reheat to 165°F.
Red Crockpot Chicken Chili FAQ
How long does Red Crockpot Chicken Chili take?
Red Crockpot Chicken Chili takes 6 hours of cooking after 15 minutes of prep.
How many people does Red Crockpot Chicken Chili serve?
This recipe makes 6 servings.
What do I need to make Red Crockpot Chicken Chili?
15 ingredients, led by boneless skinless chicken breasts, yellow onion, garlic cloves, (28 oz) crushed tomatoes. Amounts are in the recipe card above.
