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Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

Servings 8


  • 2 teaspoons vegetable oil
  • 2 pounds ground chicken
  • 1 teaspoon kosher salt
  • 1 teaspoon vegetable oil
  • 4 cloves garlic
  • 1 medium onion finely diced
  • 1/8 cup chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon cinnamon
  • 1 cup chicken stock
  • 15 ounces canned pinto beans undrained
  • 15 ounces canned cannellini beans undrained
  • 28 ounces canned diced tomatoes
  • 6 sun-dried tomatoes finely chopped
  • 2 teaspoons molasses
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • freshly ground black pepper to taste
  • cheese, onions, etc. for garnish


  • Heat 2 teaspoon of the oil in a slow cooker on the saute setting (or complete the following 3 steps in a large nonstick skillet over high heat). Add ground chicken and 1 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Set aside.
  • In the slow cooker, add 1 teaspoon of oil, and then add garlic and onions, stirring and scraping up any browned bits, until the onions soften, about 5 minutes.
  • Add the chili powder, cumin, and cinnamon. Stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan.
  • Add browned chicken to the slow cooker along with beans and liquid, canned tomatoes, sun-dried tomatoes, molasses, Worcestershire sauce, 2 teaspoons salt, and black pepper (to taste).
  • Cover and cook on the low setting for 6 hours. Garnish with cheese, onions, or your favorite chili toppings.