Slow Cooker Chicken Chili

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  • 2 pound(s) Ground chicken, coarsely ground prefered
  • 3 tablespoon(s) chili powder, plus 2 teaspoons
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 15 ounce can kidney beans drained and rinsed
  • 2 28 ounce cans diced fire roasted tomatoes
  • 1 medium sweet potato peeled and shredded
  • 1 15 ounce can chicken broth
  • 1/4 cup(s) instant tapioca (recommended: Minute tapioca
  • 1 chipotle chilis in adobo sauce with seeds chopped
  • 2 tablespoon(s) soy sauce
  • 1 tablespoon(s) kosher salt
  • 1 tablespoon(s) onion powder
  • 2 teaspoon(s) granulated garlic
  • 1 teaspoon(s) dried oregano
  • 1 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) ground cinnamon
  • pinch(s) ground cloves
  • 3/4 cup(s) lager-style beer, optional


  1. Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

  2. Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

  3. Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
May 2011

This recipe is a personal recipe added by BTrip18 and has not been tested or endorsed by MyRecipes.

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