Easy Slow Cooker Chicken Chili
Ingredients
- 2 to 2 1/2 pounds boneless, skinless chicken thighs
- 1 large yellow onion
- 2 stalks celery
- 3 cups tomato puree
- 1 cup chicken broth
- 4 cloves garlic
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 (15 ounce cans black beans
- 1 cup frozen corn kernels
- 1 tablespoon cider vinegar
- green onions
- Shredded cheese
- avocado avocado
- Chopped cilantro
- Sour cream
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Instructions
- If you're using chicken breasts, cut them into 2 or 3 large pieces.
- Add the tomato puree, broth, garlic, and spices to the slow cooker. Stir to mix and coat the chicken and vegetables. (Note: Wait to add the beans, corn, and vinegar until the end of cooking.)
- It's fine if the chili ends up cooking a little longer on the "low" or "warm," too.
- Shred the chicken right in the slow cooker; or if it feels easier, transfer the large pieces to a bowl, shred, and then return the chicken to the slow cooker. Taste the chili and add salt, pepper, or additional spices, if desired.
- This should take about 15 to 30 minutes. Watch for the chili to start bubbling again.
- Leftovers will keep refrigerated for up to a week or up to 3 months frozen.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
