Name: Easy Slow Cooker Chicken Chili
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 to 2 1/2 pounds boneless, skinless chicken thighs -; 1 large yellow onion, diced -; 2 stalks celery, diced -; 2 (15-ounce) cans tomato puree (about 3 cups) -; 1 cup chicken broth or stock -; 4 cloves garlic, minced or pressed with a garlic press -; 2 tablespoons chili powder -; 1 teaspoon cumin -; 1 teaspoon oregano -; 1 teaspoon salt -; 2 (15-ounce) cans black beans, drained and rinsed -; 1 cup frozen corn kernels -; 1 tablespoon cider vinegar -; Optional chili toppings: -; Diced green onions -; Shredded cheese -; Diced avocado -; Chopped cilantro -; Sour cream -

Ingredients for - Easy Slow Cooker Chicken Chili

1. 2 to 2 1/2 pounds boneless, skinless chicken thighs

2. 1 large yellow onion, diced

3. 2 stalks celery, diced

4. 2 (15-ounce) cans tomato puree (about 3 cups)

5. 1 cup chicken broth or stock

6. 4 cloves garlic, minced or pressed with a garlic press

7. 2 tablespoons chili powder

8. 1 teaspoon cumin

9. 1 teaspoon oregano

10. 1 teaspoon salt

11. 2 (15-ounce) cans black beans, drained and rinsed

12. 1 cup frozen corn kernels

13. 1 tablespoon cider vinegar

14. Optional chili toppings:

15. Diced green onions

16. Shredded cheese

17. Diced avocado

18. Chopped cilantro

19. Sour cream

How to cook deliciously - Easy Slow Cooker Chicken Chili

1 . Stage

Combine the vegetables and chicken in the slow cooker: If you're using chicken breasts, cut them into 2 or 3 large pieces.

2 . Stage

Add the liquids and spices: 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.)

3 . Stage

Cover and cook on high for 2 to 4 hours, or low for 6 to 8 hours: It's fine if the chili ends up cooking a little longer on the "low" or "warm," too.

4 . Stage

Shred the chicken using two forks: 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.

5 . Stage

Stir in the beans, corn, and vinegar, then cover and continue cooking until warmed through: This should take about 15 to 30 minutes. Watch for the chili to start bubbling again.

6 . Stage

Serve with toppings: 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!