Crock Pot Chicken Chili Recipe

Ingredients for Crock Pot Chicken Chili

• Vegetable Oil
• Boneless Skinless Chicken Thighs
• 1 medium onion, chopped
• Garlic Cloves
• Ground Coriander
• Ground Cumin
• Dried Chipotle Powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• White Kidney Beans
• Green Chilies
• All Purpose Flour
• 1/4 cup chopped fresh cilantro
• Lime Juice

How to Make Crock Pot Chicken Chili

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown 1.5 lbs boneless, skinless chicken breasts all over.
2. Transfer browned chicken to your 6-quart crockpot.
3. Drain any excess fat from the skillet.
4. Add 1 tablespoon olive oil to the same skillet. Sauté 1 medium onion (chopped), 2 cloves garlic (minced), 1 tablespoon ground coriander, 1 tablespoon ground cumin, 2 tablespoons chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until softened (about 6 minutes). Scrape the mixture into the crockpot.
5. Add 1 (15-ounce) can kidney beans (drained and rinsed), 1 (15-ounce) can black beans (drained and rinsed), and 1 (4-ounce) can diced green chilies to the crockpot. Add 1 cup chicken broth.
6. Cook on low for 5 hours, or on high for 3 hours.
7. Remove chicken from the chili and cube into bite-sized pieces. Set aside.
8. In a small bowl, whisk together 2 tablespoons all-purpose flour with 3 tablespoons cold water until smooth. Stir into the chili.
9. Cover and cook on high for 15 minutes, or until the sauce has thickened to your desired consistency.
10. Stir in the cubed chicken, 1/4 cup chopped fresh cilantro, and the juice of 1 lime. Heat through.
11. Serve hot and enjoy!