Slow Cooker Chicken Chili
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Cooking Time:
360 min
Prep Time:
10 min
Total Time:
370 min
Servings:
6 to 8 servings
Ingredient
12 pounds ground chicken, coarsely ground preferred
23 tablespoons chili powder, plus 2 teaspoons
31 (15-ounce) can kidney beans, drained and rinsed
41 (15-ounce) can white beans, drained and rinsed
52 (28-ounce) cans diced fire roasted tomatoes
61 medium sweet potato (about 10 ounces), peeled and shredded
71 (15-ounce) can low-sodium chicken broth
81/4 cup instant tapioca (recommended: Minute tapioca)
91 to 2 chipotle chiles in adobo sauce with seeds, chopped
102 tablespoons soy sauce
111 tablespoon kosher salt
121 tablespoon onion powder
132 teaspoons granulated garlic
141 teaspoon dried oregano
151 teaspoon ground cumin
161/4 teaspoon ground cinnamon
17Pinch ground cloves
181/2 to 3/4 cup lager-style beer, optional
19Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
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Nutritional components
- Calories507 calorie
- Total Fat14 grams
- Saturated Fat4 grams
- Carbohydrates59 grams
- Dietary Fiber15 grams
- Sugar13 grams
- Protein38 grams
- Cholesterol100 milligrams
- Sodium2262 milligrams
Cooking process
Step 1Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Step 2Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Step 3Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
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