Slow Cooker Shredded Chicken Chili Recipes

Steps:

• Place (in the following order) beans, cumin, coriander, garlic salt, oregano, brown sugar, chile peppers, onion, condensed soup, chicken broth, and shredded chicken in a 6-quart slow cooker. Give it a good stir and cover.
• Cook on Low, 10 to 12 hours.

Steps:

• Lightly grease the crock of your slow cooker with vegetable oil.
• Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
• Cook on Low for 6 hours (or on High for 3 hours).
• Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
• Continue cooking on Low for 30 minutes more.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 10 minutes. Transfer to a 6-quart slow cooker.
• Add the onion, pepper, garlic, both beans, tomato sauce, tomato paste, cocoa powder, cumin, smoked paprika, coriander, oregano, and chili powder to the slow cooker. Stir together, then add the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours.
• Serve the chili with your desired toppings.

Steps:

• Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
• Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

Steps:

• In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
• Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
• Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Steps:

• Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
• Cook on Low until chicken is falling apart, about 8 hours.
• Remove chicken and shred with 2 forks.
• Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.