How to Make Slow Cooker Chicken Thigh Chili - A Step-by-Step Guide

There's nothing quite like a warm bowl of chili on a cold day. And when it comes to making chili, using a slow cooker is a game changer. It allows the flavors to meld together and the meat to become tender and succulent. This Slow Cooker Chicken Thigh Chili is a perfect example of how the slow cooker can elevate a classic dish.

One of the best things about this recipe is that it uses chicken thighs instead of the more commonly used ground beef. Chicken thighs are not only budget-frien...

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Ingredients

  • 1 (15.5 ounce) can dark red kidney beans, rinsed and drained
  • 1 (15.5 ounce) can light red kidney beans, rinsed and drained
  • 1 (15 ounce) can no-salt-added tomato sauce
  • ½ cup chunky salsa
  • 2 tablespoons chili powder
  • 1 ½ pounds Chicken, broilers or fryers, thigh, meat only, raw
  • 1 medium onion, chopped
  • 1 cup frozen corn

Information

  • Prep Time: 15 mins
  • Cook Time: 6 hrs
  • Total Time: 6 hrs 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine dark and light red kidney beans, tomato sauce, salsa, and chili powder in a slow cooker. Top with chicken, then onion, then corn; do not stir. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Stir and serve.
  • Nutrition

    404 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 71mg
    • Sodium: 706mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 13g
    • Total Sugars: 3g
    • Protein: 27g
    • Vitamin C: 15mg
    • Calcium: 88mg
    • Iron: 4mg
    • Potassium: 608mg