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Gradual Cooker Shredded Hen Chili Recipe

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Gradual Cooker Shredded Hen Chili is best for busy months! Built with hen thighs or breasts, onions, celery, black beans, frozen corn, hen broth, tomato puree, and spices. So straightforward!


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Emma Christensen

This sluggish cooker hen chili recipe is for people times when you would genuinely like to just throw a bunch of components in a pot, wave a magic wand, and have meal completely ready accurately on time. That would be awesome, suitable?!

There’s no magic wand (sadly), but thanks to the sluggish cooker, the relaxation of this recipe comes really darn near to granting that wish.

Shredded Chili Chicken

The only prep perform desired for this recipe is dicing the onion and the celery. Every little thing else is a matter of opening a several cans, measuring some spices, and stirring everything together.

I use boneless, skinless hen thighs for this recipe. I’ve discovered they keep up improved than hen breasts over the extended cooking, and shred effortlessly into silky and tender strands by the time the chili is completely ready. It is wonderful to use hen breasts if you are not a admirer of hen thighs, but the texture will be somewhat chewier.

Shredded Chili Chicken

The sluggish cooker time for this chili is genuinely versatile, so you can adapt it to accommodate your plan. The hen just receives extra tender the extended you allow it prepare dinner. If you are working late, it is wonderful if the chili continues to prepare dinner on the “low” setting or “warm” setting for a small extended earlier the 8-hour mark. Check out not to force it much too considerably extended, however, or else the hen starts off to become mushy.

Gradual Cooker Shredded Hen Chili Recipe


Boneless, skinless hen breasts, or a blend of breasts and thighs, can be substituted for the hen thighs, if you choose.

As is, this helps make a reasonably gentle chili. If you’d choose a spicier chili, include 1 or 2 chopped jalapenos or a 4-ounce can of eco-friendly chilis.

Leftovers can be frozen for up to three months.

This recipe has been revised since 1st revealed in 2016.


  • 2 to 2 1/2 lbs . boneless, skinless hen thighs
  • 1 big yellow onion, diced
  • 2 stalks celery, diced
  • 2 fifteen-ounce cans tomato puree (about three cups)
  • 1 cup hen broth
  • 4 cloves garlic, minced or pressed with a garlic push
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 2 (fifteen-ounce) cans black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tablespoon cider vinegar

Optional chili toppings:

  • Diced eco-friendly onions
  • Shredded cheese
  • Diced avocado
  • Chopped cilantro
  • Sour cream


1 Blend the hen, diced onions, and diced celery in the bowl of a sluggish cooker: If you’re making use of hen breasts, cut them into 2 or three big pieces.

Shredded Chili Chicken

2 Incorporate the liquids and spices: Incorporate the tomato puree, broth, garlic, and spices to the sluggish cooker. Stir to blend and coat the hen and vegetables. (Be aware: Wait to add the beans, corn, and vinegar right until the end of cooking.)

Shredded Chili Chicken

three Deal with and prepare dinner on high for 2 to 4 hrs, or reduced for six to 8 hrs. It truly is wonderful if the chili ends up cooking a small extended on the “reduced” or “warm,” much too.

Shredded Chili Chicken

4 Shred the hen making use of two forks. Shred the hen suitable in the sluggish cooker or if it feels a lot easier, transfer the big pieces to a bowl, shred, and then return the hen to the sluggish cooker. Style the chili and include salt, pepper, or additional spices, if wanted.

Shredded Chili Chicken

five Stir in the beans, corn, and vinegar, then include and proceed cooking right until warmed by. This really should choose about fifteen to thirty minutes. Look at for the chili to commence effervescent yet again.

Shredded Chili Chicken

six Serve with toppings. Leftovers will maintain refrigerated for up to a week or up to three months frozen.

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Emma Christensen

Emma Christensen is the controlling editor for Just Recipes, as nicely as a food writer and homebrewing professional. She was previously the recipe editor for The Kitchn and is the writer of 3 books on household-brewing, Legitimate Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge Faculty for Culinary Arts and Bryn Mawr Faculty. She lives in San Jose, California.

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