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Weeknight Crockpot Chicken Chili with Tomatoes and Corn

Crockpot chicken chili cooks low and slow with tomatoes, pinto beans, and corn for a tender, hearty dinner. Shredded chicken and a final short cook with the corn make this an easy weeknight slow cooker meal.
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Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless, skinless, thawed
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp dried oregano
  • 0.25 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup low-sodium chicken broth
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1.5 cups corn kernels frozen or fresh

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the thawed chicken thighs in a 6-quart slow cooker.
  2. Scatter the onion and garlic over the chicken.
  3. Sprinkle the chili powder, cumin, salt, oregano, and black pepper over the chicken.
  4. Add the diced tomatoes, tomato sauce, chicken broth, and pinto beans.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 1/2 hours, until the chicken reaches 165°F and is tender.
  6. Transfer the chicken to a plate.
  7. Shred the chicken with two forks and return it to the slow cooker.
  8. Stir in the corn.
  9. Cover and cook on HIGH for 15 to 20 minutes, until the corn is hot.
  10. Stir the chili and serve.

Notes

For tender chicken, cook until it reaches 165°F before shredding. Refrigerate leftovers for 3 to 4 days, or freeze for up to 3 months. For a gluten-free option, check that the broth and seasonings are labeled gluten-free.