Lee Harrelson
Serves 6

Throw this into the slow cooker in the morning before you head off to work, and all day you'll be able to enjoy the satisfaction of knowing exactly what you're going to have for dinner. Using chicken rather than beef in this recipe makes it lower fat than your standard chili. Feel free to amp up the cayenne pepper if you really like the heat.

How to Make It

Step 1

Heat oil in a large pot over medium heat. Add chicken, onion, and garlic and cook, stirring, until onion is tender and chicken is cooked through.

Step 2

Transfer mixture to a 4- or 5-quart slow cooker. Add remaining ingredients, except cheese and taco chips. Cook 30 minutes on High.

Step 3

Depending on your schedule, you can either leave the slowcooker set on High and your chili will be ready in 5 hours, or you can switch heat to Low and let it cook 9 to 10 hours.

Step 4

To serve, ladle chili into individual bowls. Top each with cheese and serve with chips on the side.

Family Feasts for $75 a Week

Ratings & Reviews

MickiB's Review

March 06, 2012
I agree that the recipe is incomplete, but it is obvious that it needs to cook on low in the slow cooker for the rest of the day...as it implies above in the introduction to the recipe...I would do that and then rate it based on the taste and not on the fact that you actually thought you needed a slow cooker for a 30 minute duration....sure they made a mistake, but all the ingredients were accounted for and it was not hard to figure out the rest of the directions. I have also made mistakes in my life...we all have. I love myrecipes.com and read the posted recipe every day and try many of them...thanks.

daisylover's Review

October 29, 2013
It is obvious that step 3 was omitted which is no big deal if you've ever used a slow cooker before. I did high for 30 minutes and then low for 9 hours and it was a very good chicken chili recipe. I did everything as written in the ingredients and it is a decent recipe.

steveieareno's Review

January 29, 2013

simonset's Review

April 22, 2012

gansx6x4's Review

March 07, 2012

Maryoro's Review

December 10, 2011
I'm sure the rest of the recipe was inadvertently omitted, and that after the 30min. on HIGH, you are probably supposed to turn the slow cooker down to LOW and continue cooking for several hours. Doesn't anyone proofread these things? Or read the comments???

Damma2's Review

November 29, 2011

Berrymeals's Review

February 22, 2011
PLEASE have someone review the recipe so it can indeed be included as a great time-saving, tasty chili dish

katiecowgirl's Review

February 22, 2011
Fire the editor! This recipe cannot be done in 30 minutes, obviously. I can't even see where that figure came from in the recipe. The large amount of broth is only needed if you use the dry beans and hope they will both cook all the way over the course of the day and also absorb the flavor of the rest of the food. I would use canned beans and way less broth, just as I use canned kidney beans for beef chili. The combination sounds OK.

hoyagail's Review

February 22, 2011
This recipe is not technically possible as written, unless I missed something. Are the unsoaked and uncooked beans going into the slow cooker for only 30 minutes?