Go Back

Slow Cooker Chicken Chili

This meduim spiced chili matches convenient boneless chicken thighs with sweet butternut squash and fresh chilies. See the instructions for streamlining the prep by giving the onion and garlic a head start right in the slow cooker while you chop and measure the remaining ingredients. Add a few fresh toppings for a fuss-free, healthy meal for a cold winter day.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours
Course Main Course
Servings 9 cups

Equipment

  • Slow Cooker

Ingredients
  

  • 2/3 cup chopped onion about 1 small or half of a medium
  • 2 garlic cloves, finely chopped
  • 1 teaspoon olive oil
  • 2-2-1/4 pounds boneless, skinless chicken thighs
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 3 cups peeled, seeded butternut squash cubes, about 1-inch
  • 1 large poblano pepper, seeded and diced (about 1 cup)
  • 1 large jalapeno pepper, stem removed, halved lengthwise and cut into slices (include seeds)
  • 1 can (15.5 ounces) great northern beans, with liquid
  • 1 cup low-sodium chicken broth
  • 1 cup tomatillo salsa verde
  • Hot cooked brown rice for serving if desired

Toppings

  • Sour cream
  • Chopped fresh cilantro
  • Diced Avocado
  • Lime wedges
  • Shredded Mexican blend cheese

Instructions
 

  • Turn the slow cooker setting to high and add the onion, garlic and olive oil to the pot; toss to coat and cover while chopping and measuring the other ingredients.
  • Add the chicken, cumin, chili powder and salt to the slow cooker and toss to coat. If cooking on low, reduce the heat to low. Add the remaining ingredients except rice and toppings. Cover and cook 5 to 6 hours on low or 3 to 4 hours on high (see NOTE), or until chicken is tender enough to shred (registers 170 F.) and squash is soft.
  • Using tongs or a slotted spoon, remove chicken to a medium bowl. Shred chicken with two forks and return it to slow cooker. Stir to combine, season with salt and pepper to taste. Serve chili over hot cooked brown rice with toppings as desired.
  • Makes about 9 cups.

Notes

NOTE: Slow cookers vary in volume as well as in performance on high and low. This recipe was tested in a 4-1/2-quart basic slow cooker; you may have to adjust timing and temperature to adjust for your slow cooker. I prefer the results when cooked on low for 5 hours. If you need to cook on high for a shorter time, the chili may be spicier as the longer cook time seems to mellow the heat of the chilies. Also, chilies themselves vary in spiciness, even among the same variety. Either way, a little extra sour cream and cheese can temper the heat or adding a sprinkle of cayenne pepper can up the spiciness if desired.