Featured Recipe
Slow Cooker Chicken Chili
By Kate
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Black beans swapped for pinto beans for earthier flavor. Added diced green chilies instead of rotel for freshness; smoked paprika replaces chipotle chili powder, lending a milder smoky note. Ground coriander joins cumin and onion powder, building complex spice layers. Cream cheese remains but softened and mixed earlier to avoid clumps. Onion cooked until translucent, buttery aroma released, adding savoriness. Chicken breasts halved for even cooking, shredded when tender. Slow cooking low and steady builds melded flavors. Salt measured carefully since ranch mix, broth contain sodium. Warm bread or tortillas for serving. Calorie count roughly 95 per cup, protein around 11g.
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Prep:
20 min
Cook:
Total:
Serves:
6 servings
chili
slow cooker
comfort food
Mexican
Introduction
Beans soaking in stock, spices waking with heat. No rushing—low and slow coax flavors from humble ingredients. Pinto beans swap for black—heartier mouthfeel, earthier bite. Green chilies replaced canned rotel; fresher enough to sing. Spices layered not piled: cumin’s nuttiness, coriander’s floral lift, smoked paprika’s gentle kiss replacing chipotle sharpness. Cream cheese softened and slid carefully atop. Chicken pieces halved for even cooking, shredding with minimal fuss. Onion sautéed to translucent, just starting to brown edges releasing deep aroma—no raw bite. Salt monitored carefully; ranch mix and broth already salty. Serve warm bread or corn tortillas—textural contrast crucial. Not fussed about perfection, textures welcomed, balancing heat and creaminess over long cook. Real flavors, real simple.
Ingredients
About the ingredients
Pinto beans deliver a meatier bite than black beans, hold up better through hours of slow cooking. If preferred, black beans or kidney beans fine substitutes. Green chilies add fresh vegetal note—Rotel’s tomatoes bring acidity but sometimes too tangy or watery, so swapped here. Smoked paprika is a gentler smoke profile than chipotle powder, good for those wary of too much heat. Ground coriander a subtle but important layer—not overpowering but present. Ranch seasoning can be bought as is or made at home mixing dried herbs, salt, garlic powder, and onion powder; salt cautiously added to avoid over-seasoning. Cream cheese softened to room temp—cold cream cheese tossed straight in creates lumps, better beaten smooth beforehand or gentle pressure after cooking disperses lumps effectively. Butter in onions prevents sticking and adds richness. Chicken broth low sodium preferred to keep salt levels manageable.
Method
Technique Tips
Step 1 gets everything except onions and chicken into the crock pot. No stirring feverishly; beans can stay intact, prevent mush. Step 2 onion cooking is crucial: watch for translucent turning slightly golden edges, a cue butter is working, onions softening but not burnt. Step 3 Mixing onions carefully avoids breaking beans. Step 4 chicken cut thinner halves ensures more uniform cooking; no surprises with toughness in the middle. Step 5 layering cream cheese on top keeps it from burning or clumping early. Low slow cooking means check at 6 hours; chicken shreds easily when muscles relax and fibers pull apart. Step 6 shredding meat requires toothpick tenderness; try pulling with fork: resistance means needs more time or watch cooking temp. After shredding return meat to crock pot and aggressively stir to break up cream cheese clumps—work with spoon pressing lumps against crock walls till smooth. Step 7 tasting seasoning balance essential: ranch and broth salt can add up quickly—always finish seasoning last. Step 8 serve immediately with starch or bread for soaking up juice. Leftovers reheat gently avoiding high heat; cream cheese can separate. If too thick add broth or water sparingly while reheating.
Chef's Notes
- 💡 Fresh ingredients mean flavor. Use high-quality chicken, like organic or free-range. Rinsing beans removes excess sodium; flavor gets better. Sauté onions till they smell sweet; caramelization adds depth.
- 💡 For thicker chili, mash some beans with fork; stir back in after cooking. Need less heat? Cut back on crushed red pepper; adjust to taste. Cheese can give richness; go for sharp cheddar or pepper jack.
- 💡 Slow cooking varies. Thermometers help to ensure meat cooked safe. Check chicken's inner temp. Shredding technique: two forks work best. Shred when tender, not before. Up to two hours left, watch for dryness.
- 💡 Have black beans instead? Perfect substitute here, or kidney beans if you like. Want spice? Chipotle in adobo or cayenne works. Broth different? Beef broth adds deep notes; just adjust salt levels.
- 💡 Planning to freeze? Portion well and cool completely first. Freeze up to 4 months, and reheat slowly. For reheating, add a splash of broth if too thick. Stir as needed; prevent sticking.
Kitchen Wisdom
Can I use frozen chicken in this?
Yes, frozen works. Add an hour to cook time. Defrost if possible, easier later. Just keep temp safe when shredding.
What if it's too salty?
Add more unsalted broth or water. Cooking might reduce saltiness, so don’t panic. Taste as you go. Mix it up; adjust flavors.
Are there quick ways to shred chicken?
Kitchen mixer with paddle attachment works wonders. Pulse just enough for shredding. Back to slow cooker; allow flavors to blend.
How to choose beans?
Pinto is great but black beans good for heartiness. Canned works fine, dried need soaking time. Drain cans to control sodium.
