Slow Cooker Spicy Smoky Chicken Chili

My Go-To Slow Cooker Chili: A Winter Warmer

Winter's chill always makes me crave comforting, hearty meals. Soups, stews – and especially chili – become my culinary staples. They’re not just budget-friendly and satisfying, but also wonderfully warming, perfect for making in large batches that last for several days. This particular slow cooker chili recipe has become a real lifesaver, and not just for my family. I regularly share it with friends and neighbors, often using up leftover smoked chicken or turkey from holidays past. It’s amazing how versatile this recipe is, incorporating my homegrown frozen peppers and corn whenever they’re available.

What I love most about this recipe is its adaptability. The spiciness is entirely up to you! I prefer a good kick, but I always adjust the amount of chili peppers based on the preferences of whoever I’m cooking for. Some might find it quite fiery, while others might prefer a milder version. But no matter the spice level, this chili is incredibly rich and filling. It’s a complete meal in itself, requiring little else to make it a perfect dinner. The smoky flavor of the chicken or turkey adds another layer of complexity and deliciousness. I’ve even been known to use leftover roast chicken, successfully adapting the recipe depending on what's in the fridge!

The process itself is incredibly simple. The slow cooker does most of the work! It's great for busy weeknights, or perfect if I’m planning a weekend gathering. I just throw everything in, set it and forget it for the several hours it needs to simmer. The aroma that fills my home is incredibly inviting, building anticipation and excitement. You can smell the rich blend of spices and smoky chicken – guaranteed to entice even the most reluctant chili eaters. It’s a dish that speaks to the heart of home cooking, warm, comforting and satisfying.

Beyond the taste, this chili represents more than just a meal; it represents connection. It’s a dish I’ve shared with countless friends and family, fostering warmth and togetherness. The act of sharing a bowl of chili, whether it's with loved ones or neighbors, creates a feeling of community and belonging. These are the moments that matter, the memories made around a table filled with laughter and delicious, home-cooked food. This chili is so much more than just a recipe; it's a testament to the power of simple ingredients, slow cooking, and the joy of sharing a meal with those you care about. And that, my friends, is why this Slow Cooker Spicy Smoky Chicken Chili remains a firm favorite in our home.

Tips and Variations:

• Spice Level: Adjust the amount of chipotle peppers and jalapeños to control the heat. For a milder chili, use less or omit them altogether.
• Beans: Feel free to experiment with different types of beans. Kidney beans, pinto beans, or even a mix would be delicious.
• Meat: While smoked chicken or turkey is recommended for its smoky flavor, you can also use ground beef, pork, or even vegetarian crumbles as a substitute.
• Toppings: The topping options are endless! Shredded cheese, sour cream, avocado, chopped onions, and tortilla chips are all popular choices.
• Make it Ahead: This chili tastes even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days or freeze it for longer storage.

This recipe is more than just a recipe; it's a recipe for creating memories and fostering connections. Give it a try, and I'm sure it will become a staple in your kitchen as well. Happy cooking!

Step-by-step

• Mince 3 cloves of garlic.
• Dice 1 large yellow onion.
• Mince 2 chipotle chilies in adobo.
• In a slow cooker, combine the garlic, 1 1/2 teaspoons kosher salt, diced onion, 1 teaspoon freshly cracked black pepper, minced chipotle chilies, 32 ounces of low-sodium chicken broth, and 6 cups of chopped or shredded smoked chicken or turkey.
• Heat 2 tablespoons of canola or riceland rice bran oil in a skillet over medium heat. Add 2 teaspoons of cumin seed and cook until fragrant.
• Add 2 cups of chopped poblano peppers, 2-3 teaspoons of cumin, and 2 teaspoons of ground ancho pepper to the skillet. Cook until softened.
• Add the skillet mixture to the slow cooker.
• Stir in 2 cans of Rotel (a blend of Mexican and regular), 1-1/2 minced jalapeño, 1 1/2 cups of finely crushed tortilla chips, one 13.5-ounce can of cannellini beans (drained and rinsed), one 13.5-ounce can of black beans (drained and rinsed), one 13.5-ounce can of garbanzo beans (drained and rinsed), 1-1 1/2 cups of frozen whole kernel corn, and 1/2 cup of chopped cilantro.
• Stir in an optional can of Rotel or diced tomatoes.
• Cook on low for 6-8 hours.
• Garnish with additional cilantro, lime wedges, grated cheese, pickled jalapeños, sour cream, and corn chips, as desired.