Why You’ll Love this Slow Cooker Chicken and Corn Chili Recipe
If you’re looking for a cozy meal that practically cooks itself, you’re going to love this Slow Cooker Chicken and Corn Chili.
What makes it even better is how simple it’s to prepare. I can just toss everything into the slow cooker and let it do its magic while I go about my day.
The combination of tender chicken, zesty salsa, and sweet corn creates a comforting flavor that warms me up from the inside out.
Plus, it’s versatile! I can customize the spice level to suit my taste, and it’s easily adaptable for different diets.
Best of all, it’s perfect for leftovers, making my busy weeknights a little easier.
Trust me, you’ll want to add this recipe to your rotation!
Ingredients of Slow Cooker Chicken and Corn Chili
When it comes to whipping up a delicious meal with minimal effort, the ingredients for Slow Cooker Chicken and Corn Chili are just what you need. They’re not only easy to find but also pretty straightforward.
If you’re like me, sometimes you just want to grab a few things and throw them in the pot, right? This recipe is perfect for that. You’ll have everything you need for a hearty, comforting bowl of chili that feels like a warm hug on a chilly day. And who doesn’t love that?
Ingredients:
- 4 boneless skinless chicken breasts
- 1 (16 ounce) jar Pace Picante Sauce
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon hot sauce (or more, if you’re feeling adventurous)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (11 ounce) can Mexican-style corn
- 1 (15 ounce) can pinto beans (or black beans, if that’s more your jam)
- 1 cup sour cream (for the ultimate creamy finish)
Now, let’s talk about those ingredients for a minute. You might already have some of these staples in your pantry. I mean, who doesn’t stock up on salsa and spices?
But if you’re missing something, don’t worry too much—feel free to substitute. Maybe you’ve got a different kind of salsa in the fridge, or you prefer kidney beans over pinto. That’s the beauty of chili; it’s super forgiving and adaptable.
Need it spicier? Go ahead and throw in an extra dash of hot sauce or some chopped jalapeños. Don’t like sour cream? Skip it, or swap it for Greek yogurt for a tangy touch.
It’s all about making this chili your own, so have fun with it.
How to Make Slow Cooker Chicken and Corn Chili
Alright, let’s get down to the nitty-gritty of making this delightful Slow Cooker Chicken and Corn Chili. First things first, grab those 4 boneless skinless chicken breasts and toss them right into the slow cooker. No need to overthink it. Just plop them in there like you’re laying down the foundation for a cozy meal.
Next, take that 16 ounce jar of Pace Picante Sauce and pour it over the chicken. It’s like a warm blanket of flavor, and it smells amazing already, doesn’t it?
Now, here comes the fun part—seasoning! Sprinkle in 2 teaspoons of garlic powder, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. If you’re feeling a bit spicy, add in that 1/4 teaspoon of hot sauce. I mean, why not make it a little zesty, right?
Don’t forget the 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to really bring those flavors to life. Stir it all together gently, so you don’t splash salsa everywhere. Trust me, the last thing you want is a salsa explosion on your kitchen walls.
Set your slow cooker to low and let it work its magic overnight. Yes, you read that right—overnight! When you wake up, you’ll be greeted by the most tantalizing aroma wafting through your home. It’s almost like your slow cooker is whispering sweet nothings to you.
Once it’s all cooked up, take out those chicken breasts and shred them with two forks. It’s like a mini workout, and don’t worry if it gets a little messy; it’s part of the fun.
Return the shredded chicken to the slow cooker and stir in that delightful 11 ounce can of Mexican-style corn and the 15 ounce can of pinto beans (or black beans if that’s your vibe). Cook it all together until it’s heated through, and then, the pièce de résistance—serve it with a generous dollop of sour cream.
Get ready for a bowl of chili that’s both comforting and oh-so-satisfying. Enjoy every spoonful.
Slow Cooker Chicken and Corn Chili Substitutions & Variations
Now that you’ve mastered the basics of making Slow Cooker Chicken and Corn Chili, let’s talk about how you can make this recipe your own.
If you want to switch things up, try using turkey or shredded beef instead of chicken for a different flavor. You can also swap the pinto beans for black beans or even kidney beans to change the texture.
For a spicier kick, add diced jalapeños or extra hot sauce. If you’re looking for a vegetarian option, replace the chicken with chickpeas and use vegetable broth instead of salsa.
Finally, feel free to toss in other veggies like bell peppers or zucchini for added nutrition and color. Enjoy experimenting until you find your perfect blend!
What to Serve with Slow Cooker Chicken and Corn Chili
To elevate your meal experience, consider serving Slow Cooker Chicken and Corn Chili with a variety of delicious sides.
I love pairing it with warm cornbread or crispy tortilla chips for that perfect crunch. A fresh salad with avocado and lime dressing adds a revitalizing contrast that balances the chili’s richness.
You might also enjoy some grilled veggies on the side, as they bring a smoky flavor that complements the dish beautifully. For a heartier option, serve it over rice or quinoa, soaking up all those flavorful juices.
Don’t forget a dollop of creamy guacamole or some zesty jalapeños for a kick! These sides not only enhance the chili but also create a delightful, well-rounded meal.
Additional Tips & Notes
While preparing your Slow Cooker Chicken and Corn Chili, keep in mind a few tips to enhance your cooking experience.
First, feel free to adjust the spice levels according to your taste—add more chili powder or hot sauce for extra heat.
I also recommend using fresh ingredients when possible; fresh garlic can elevate the flavor.
If you’re short on time, you can skip the overnight cooking and set your slow cooker to high for about 4 hours instead.
For a thicker chili, consider mashing some beans before adding them.
Finally, don’t forget to garnish your chili with fresh cilantro or diced avocado for a burst of freshness!
Enjoy experimenting and making this dish your own!