Slow Cooker Red Pepper Chicken Chili

Chili is one of those dishes that you can make a thousand different ways, but this Slow Cooker Red Pepper Chicken Chili might just be the best one yet. With the unique blend of red peppers and garlic, this recipe stands out from the crowd. The aroma alone is enough to make anyone nearby eager for a taste, but trust us, the wait is worth it!

This chili is so delicious, you’ll hardly notice how healthy it is. It’s the perfect guilt-free way to enjoy a second helping. Destined to become a family favorite, this recipe is as easy as it is tasty. Give it a try, and you’ll see that dinner doesn’t get much better than this!

Why You’ll Love This Recipe

The Slow Cooker Red Pepper Chicken Chili is not just a feast for the taste buds, but it’s also incredibly simple to make. The slow cooker does all the work, allowing you to enjoy the day while your kitchen fills with the mouthwatering scent of chili. Plus, it’s healthy and filling, making it a perfect choice for a cozy family dinner.

Kitchen Equipment You’ll Need

• Slow cooker
• Large skillet
• Blender (optional)
• Measuring spoons
• Cutting board and knife

Ingredients

• 1 pound boneless, skinless chicken breasts or tenders
• 15 oz. red kidney beans, rinsed and drained
• 12 oz. jarred roasted red peppers, juices reserved
• 1 cup low-sodium chicken broth
• 1 large red bell pepper, seeds and ribs removed, finely chopped
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons salt
• 2 teaspoons cumin
• 1/2 teaspoon cayenne
• 1 bunch cilantro, for garnish
• Sour cream, for garnish

Step-by-Step Instructions

1. Heat olive oil in a large skillet over medium-high heat and sauté the onion and red bell pepper for 6-8 minutes, or until softened.
2. Add minced garlic and cook for 1 minute, until fragrant.
3. Transfer the sautéed vegetables to the bottom of the slow cooker, and top with the drained beans and chicken breasts.
4. Season generously with salt and pepper, then add chili powder, cumin, and cayenne.
5. Optional: Blend the roasted red peppers and their juices until smooth, then pour over the chicken breasts.
6. Add chicken broth, cover the slow cooker, and cook on high for 3-4 hours.
7. After cooking, uncover and shred the chicken with two forks.
8. Stir everything together and serve hot, garnished with cilantro and a dollop of sour cream if desired.

Tips for Success

• For extra flavor, let the chili simmer on low for an additional hour after shredding the chicken.
• If you like your chili spicy, adjust the cayenne pepper to taste.
• Use fresh cilantro as a garnish to add a burst of freshness to each serving.

Additional Tips and Variations

• You can substitute the red kidney beans for black beans if you prefer.
• For a smoky flavor, add a teaspoon of smoked paprika.
• Serve with a side of cornbread or over rice for a heartier meal.

Nutritional Highlights (Per Serving)

Calories: 350 | Protein: 30g | Carbs: 28g | Fat: 12g | Fiber: 9g

Frequently Asked Questions (FAQ)

Can I use frozen chicken? Yes, you can use frozen chicken, but increase the cooking time to ensure it cooks through.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Can I make this chili in advance? Absolutely! The flavors will develop even more as it sits, making it a great make-ahead meal.

Conclusion

We hope you enjoy making and eating this Slow Cooker Red Pepper Chicken Chili as much as we do. It’s a comforting and flavorful dish that’s easy to prepare and sure to please everyone at the table. Give it a try, and don’t forget to share your experiences and any personal twists you’ve added to the recipe. Happy cooking!