PREP TIME 10 mins | TOTAL TIME 5 hours | SERVES 4
This recipe was a happy accident. I was slow-cooking chicken thighs for tacos one day but I added way too much liquid, so I got a thick soup instead of saucy pulled chicken. So, I added some corn and a can of black beans and we had a hearty chili with all of our favourite Tex-Mex flavours, and instead of serving it in tacos, I served it with tortilla chips. You can also offer sour cream, hot sauce and cilantro for topping.
Chicken thighs are richer than breasts so they’re much better for slow cooking. Breasts become unpleasantly dry.
This recipe is from Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week. Photography by Suech & Beck.
Slow Cooker Chicken Taco Chili
796-mL can whole tomatoes
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon chili flakes (optional)
6 boneless, skinless chicken thighs (about 650 g)
540-mL can black beans, drained and rinsed
2 cups frozen corn
3 tablespoons fresh lime juice
Combine the tomatoes, brown sugar, paprika, onion and garlic powders, salt and chili flakes in a slow cooker. Crush with a potato masher or purée with an immersion blender. Add the chicken, turning it over to get every surface coated with the sauce.
Cover and cook on high for 4 hours (it can switch to warm and rest for several hours after cooking if that suits your timing).
Use two forks to loosely shred the chicken. Stir in the beans, corn and lime juice, and cook until piping hot.
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