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Best-ever slow cooker chicken chilli
The easiest chicken chilli recipe ever! Chicken, salsa, sweetcorn with peppers, pinto beans and seasonings are cooked together in a slow cooker. Serve with grated cheese and chopped coriander. Perfect for those cold winter nights.
Ingredients
Serves: 6
- 4 skinless, chicken breast fillets
- 450g salsa
- 2 teaspoons garlic granules
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- salt to taste
- ground black pepper to taste
- 1 1/2 (198g) tins sweetcorn with peppers
- 1 (400g) tin pinto beans
Method
Prep:15min ›
Cook:12hr ›
Extra time:12hr15min ›
Ready in:1day30min
- Place chicken and salsa in the slow cooker the night before you want to eat this chilli. Season with garlic granules, cumin, chilli powder, salt and pepper. Cook 6 to 8 hours on Low setting.
- About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot and continue cooking.
- Stir the sweetcorn and the pinto beans into the slow cooker. Simmer until ready to serve.
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Reviews & ratings
Average global rating:
(770)
Reviews in English (571)
Simple to make and very tasty while being low in fat. - 20 Apr 2016
The first person to taste this chili asked for the recipe! I did make the following changes and additions...3 chicken breasts instead of 4, 1 can of diced green chilis, 2 teaspoons fresh garlic instead of the garlic powder, 16 ounce can of diced tomatoes, and 2 teaspoons sugar to cut the acidity of the tomatoes. OTHERWISE, this was a great recipe and will be added to my winter repertoire! Thanks. - 14 Jan 2001 (Review from Allrecipes US | Canada)
This recipe has become a staple in my house. I find that simply throwing it all in together in one step turns out just as good. I cook on low for 8 hours, and then just stir. The chicken just falls apart. I add some cayenne for a kick. Very yummy. - 13 Nov 2007 (Review from Allrecipes US | Canada)