Crockpot Chicken Chili, or How To Make Your House Smell of Onion

February 26, 2012

in Domesticated Dishes, Headliners, Sound Bites

The first time I had this recipe was at my aunt’s house. I’d been wondering how she managed to entice three teenagers to eat at home almost every day of the week. Then she put a spoonful of this in my mouth. And I almost cancelled my plane ticket home. Fortunately, I stayed another couple of days. Because this? Is one of those dishes that just gets better with time.

And any dish that gets better with time, is Perfect for the crock-pot. 8hours in the crock-pot is worth a week 24hrs in the fridge.

Which is perfect for me. Since I like to plan ahead. And procrastinate. It’s a unique combination of skills that rarely ever results in dinner being served on time.

But the crock-pot allows me to plan ahead, throw everything in the pot, and then forget it until the Big Man starts munching on ice cubes out of desperation for dinner. That is, of course, assuming I remember to put everything in the pot to begin with…

Crockpot Chicken Chili
Dish: Entree
Prep time: 
Cook time: 
Total time: 
Feeds: 12-15
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Onions
  • 6 Garlic Cloves
  • 4 (4 oz) cans Chopped Green Chiles
  • 1 (12 oz) bottle Sam Adam's Boston Lager, or any other regular beer (not dark or light)
  • 2 cups Reduced Sodium Chicken Stock
  • 3 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • ½tsp tsp Red Pepper Flakes
  • Salt
  • Pepper
  • 4 Boneless, Skinless Chicken Thighs
  • 2 (15½ oz) cans White Northern Beans
  • 1 (15½ oz) can Chickpeas
  • 1 (15½ oz) can Cream-style Corn
  • 1 Lime
  • Shredded Cheese
  • Sour Cream
  • Tortilla Chips
  • Cilantro
  1. Coarsely chop onions and garlic.
  2. Over medium-high, heat 2Tbsp extra virgin olive oil. Add onions and garlic, cook until soft and translucent - about 7minutes. Remove from heat.
  3. In 5qt Crock-Pot, place the chicken thighs on the bottom of pot. Layer onions and garlic over them. Drain the Green Chiles and layer on top. Pour in beer, chicken stock, chili powder, cumin, and red pepper flakes. Add salt and pepper to taste.
  4. Cover and let cook on low for 6hours.
  5. After 6hours, remove lid and shred chicken with a fork. Add in white northern beans, chickpeas, and corn. Turn crockpot on high and let cook, uncovered, for 2 more hours.
  6. After 2hours, squeeze in lime juice and stir thoroughly.
  7. Garnish with cheese, sour cream, and cilantro and serve with tortilla chips.
Don't cheap out on the beer. Nasty beer = Nasty chili. If it isn't good enough for you to drink, it isn't good enough for you to serve to your mother-in-law. Or maybe it is... To modify for stove-top cooking: Cook onions and garlic in bottom of dutch oven. Chop chicken to bite-sized pieces and add with ingredients as above. Cook, covered, for 45minutes. Add in beans, simmer uncovered for 20 more minutes. Add in lime and stir thoroughly.


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