Jul 20, 2019

Slow Cooker Chicken and Black Bean Chili

This slow cooker chicken and black bean chili is hearty and filling. Make it in your CrockPot for an easy make-ahead dinner.

Slow Cooker Chicken and Black Bean Chili

This CrockPot chicken and black bean chili is thick and hearty. It reminds me of our community's annual Chili Cook-Off.

Even though it's summer, where I live, July is Chili Cook-off time. We hold our annual summer community get together with a chili cook-off.

In my city, many of the community groups, such as the high school boosters, the youth sports leagues, many of the real estate firms, and various chamber of commerce groups compete for the "People's Choice" award in the chili cook-off circuit. It only costs a dollar to get a ballot and try all of the chili entries. 

There's a 5K, a 10K, as well as a crafts fair and a car show. Never mind the weather, because there's lots of beer!

The 5K and 10K both run by our house. The first year after we moved in 29 years ago, we woke up one July morning thinking that it must be raining. As it turned out, it was the pitter patter of runners' feet passing by our house! 

Slow Cooker Chicken and Black Bean Chili with corn

I'm a big fan of chili. It's the quintessential American comfort food. You can make it with beef, chicken, or pork. You can also make it vegetarian. You can add beans... or leave them out. Everyone has an opinion about what makes the perfect chili.

Shopping List for this Chili:

  • Boneless skinless chicken thighs
  • From the produce department: Onions, celery, jalapeños, garlic
  • From the canned food department: Tomato puree, chicken broth, black beans, corn
  • from the spice aisle: Chili powder, cumin, dried oregano (preferably Mexican), cumin, and salt
  • Apple cider vinegar
You will also need a good slow cooker. I have the All Clad, which I adore, but I've been tempted by the Hamilton Beach because of the see through lid. 


Slow Cooker Chicken and Black Bean Chili with black beans

How to Make Slow Cooker Chicken and Black Bean Chili:


I made this chili with boneless skinless chicken thighs. You can substitute chicken breast or a combination of thighs and breasts if that works for you. Because this chili is made in a slow cooker, the chicken will not be dry.

First, you add the chicken, onions, celery, and jalapeños to a slow cooker. 

Next, you stir in the tomato puree, broth, garlic, chili powder, cumin, oregano, and salt, and cover the slow cooker and cook on low for about 6 to 8 hours.

Next, you shred the chicken, add the beans, corn, and vinegar, and continue to cook for another half of an hour. 

You can serve this chili with all of your favorite chili toppings, such as onions, cheese, cilantro, salsa, and sour cream. 

This month the #SoupSaturdaySwappers are posting chili recipes. Be sure to check out all of the awesome chilis from my fellow chili lovers.
Chicken and Black Bean Chili

This CrockPot Chicken and Black Bean Chili is hearty and delicious, with just the right amount of spice.... perfect for a chili cook-off! 

By the way, leftovers of this chili are amazing. In fact, you can freeze them for up to 3 months. 


Slow Cooker Chicken and Black Bean Chili


Yield: 8 servings
Author:
This slow cooker chicken and black bean chili is hearty and filling. Make it in your CrockPot for an easy make-ahead dinner.

ingredients:

For the Chili
  • 2 1/2 pounds boneless, skinless chicken thighs
  • 1 large yellow or sweet onion, diced
  • 2 stalks celery, diced
  • 2 jalapeños, minced
  • 1 15-ounce cans tomato puree
  • 1 cup chicken broth
  • 4 large cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt
  • 2 15-ounce cans of black beans, drained and rinsed
  • 1 cup corn kernels, fresh, canned, or frozen
  • 1 tablespoon cider vinegar
Suggested Toppings
  • Diced scallions
  • Shredded cheddar cheese
  • Cilantro leaves
  • Sour cream

instructions:

How to make Slow Cooker Chicken and Black Bean Chili

  1. In a slow cooker, add the chicken, onions, celery, and jalapeños. 
  2. Stir in the tomato puree, broth, garlic, chili powder, cumin, oregano, and salt. 
  3. Cover the slow cooker and cook on low for 6 to 8 hours. 
  4. Uncover the crock pot and shred the chicken with two forks. Salt and pepper to taste. 
  5. Add the beans, corn, and vinegar and cook for an additional 30 minutes, 
  6. Serve with your favorite toppings. 
chili, chicken, shredded chicken
main course, soup, stew, chili
Mexican American
Created using The Recipes Generator


This recipe was adapted from Simply Recipes.

More Chili Recipes:


I have lots of chili recipes on this site, mostly because I love chili. Be sure to check out these chili recipes. They are all amazing.

7 comments:

  1. I'm so excited to get more chili recipes and this one sounds perfect. Chili and crockpots are made for each other.

    ReplyDelete
  2. Thanks for giving me a reason to make chili in the middle of the summer! Your version sounds fantastic!

    ReplyDelete
  3. Love this recipe...looks so comforting!

    ReplyDelete

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