You want a meal that’s stupid-easy, wildly flavorful, and makes you look like you actually know how to cook. Enter: chicken chilli in a crock pot. No babysitting, no fancy skills—just dump, set, and forget.
Imagine coming home to a house that smells like a Tex-Mex dream. Leftovers? Even better.
This isn’t just dinner; it’s a life hack for people who hate doing dishes. Ready to win at adulthood?
Why This Recipe Slaps
First, it’s hands-off. The crock pot does the work while you binge-watch whatever’s trending.
Second, it’s versatile—eat it solo, over rice, or with tortilla chips like a nacho overlord. Third, the flavors deepen over time, so leftovers taste even better. And let’s be real, anything that lets you skip takeout and still feel like a hero deserves a trophy.
Ingredients (No PhD Required)
- 1.5 lbs boneless, skinless chicken breasts or thighs (thighs = more flavor, IMO)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes (fire-roasted for extra drama)
- 1 packet taco seasoning (or 2 tbsp homemade if you’re fancy)
- 1 cup chicken broth (water works in a pinch, but broth = flavor town)
- 1 small onion, diced
- 1 bell pepper, diced (any color, we’re not Picasso)
- 2 cloves garlic, minced
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime
Step-by-Step: Dump, Set, Dominate
- Prep the chicken: Trim excess fat if you’re into that.
Otherwise, leave it for flavor.
- Layer the goods: Add chicken to the crock pot, then dump in beans, corn, tomatoes, onion, bell pepper, and garlic. Sprinkle taco seasoning like confetti.
- Pour the broth: Just enough to keep things saucy but not soupy.
- Cook it low and slow: 6-8 hours on low or 3-4 hours on high. Chicken should shred easily with a fork.
- Shred the chicken: Use two forks or, if you’re lazy, a hand mixer (game-changer).
- Mix and serve: Stir everything together, then top like you’re Instagramming it.
Storage: Because You’ll Have Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freeze portions for up to 3 months—thaw overnight in the fridge and reheat on the stove or microwave. Pro tip: Freeze individual servings for instant lunches. You’re welcome.
Why This Recipe is a Flex
- Meal prep king: Makes a ton with zero effort.
- Budget-friendly: Canned goods and cheap cuts of chicken?
Yes, please.
- Crowd-pleaser: Kids, picky eaters, your gym buddy—no one complains.
- Healthy-ish: High protein, fiber-packed, and customizable (skip the cheese if you’re pretending to be healthy).
Common Mistakes (Don’t Be That Person)
- Overcooking: Chicken turns to sawdust if you leave it too long. Stick to the times.
- Underseasoning: Taste before serving. Need more kick?
Add cumin, chili powder, or hot sauce.
- Using frozen chicken: Thaw it first, unless you enjoy uneven cooking and food safety risks.
- Forgetting to drain beans/corn: Nobody wants a watery mess. Drain. Your.
Cans.
Alternatives for the Rebellious
- Vegetarian: Swap chicken for extra beans or tofu (add it later to avoid mush).
- Spicier: Add jalapeños, cayenne, or a can of green chilis.
- Different protein: Ground turkey, beef, or even shrimp (add shrimp last hour).
- Instant Pot: Cook on high pressure for 15 minutes, then quick release. Faster, but less lazy-credit.
FAQs
Can I use dry beans instead of canned?
Technically yes, but you’ll need to soak and cook them first. Canned beans are the lazy chef’s BFF.
Why is my chilli watery?
You didn’t drain the cans, did you?
Or you added too much broth. Fix it by simmering uncovered for a bit.
Can I make this ahead?
Absolutely. Assemble everything except the broth the night before, refrigerate, then add broth and cook in the AM.
What if I don’t have taco seasoning?
Mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp salt.
Boom, DIY.
Final Thoughts
This chicken chilli is the culinary equivalent of auto-pay. Set it, forget it, and reap the rewards. It’s cheap, easy, and tastes like you tried way harder than you did.
FYI, this might become your weekly rotation—don’t fight it. Now go forth and conquer dinner like the lazy genius you are.