Slow Cooker Chicken Chilli

Slow Cooker Chicken Chilli


70 people made this

About this recipe: In this chilli dish, chicken is used instead of beef. It's slow cooked with beans, peppers and various seasonings to create a delicious chilli dish. Serve with potatoes, rice or polenta.

Cookin' Fool

Serves: 8 

  • 6 skinless, boneless chicken breast fillets
  • 1 (400g) tin kidney beans, undrained
  • 1 (400g) tin pinto beans, undrained
  • 1 (400g) tin black beans, undrained
  • 2 onions, cut into chunks
  • 1 green pepper, coarsely chopped
  • 175g tomato puree
  • 5 tablespoons dark brown soft sugar
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon Chinese chilli black bean sauce
  • 1/2 teaspoon sea salt
  • 60g Cheddar cheese, grated

Prep:30min  ›  Cook:5hr  ›  Ready in:5hr30min 

  1. Place the chicken breasts into a slow cooker and pour in the kidney beans, pinto beans, black beans, onions, green pepper, tomato puree, dark brown soft sugar, rice vinegar, chilli black bean sauce and sea salt. Stir to combine all ingredients and set the cooker to High. Cook for 1 hour; stir again and set the cooker to Low. Cook for 4 more hours.
  2. Remove the chicken breasts, shred with 2 forks and stir the shredded chicken back into the chilli. Sprinkle the top of the chilli with Cheddar cheese and serve.


Seasoned rice vinegar is also known as sushi vinegar. It can be found in Chinese/Oriental speciality stores.

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