pulled chicken chili recipe

Written ByJenny Smyth Posted on
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The Best pulled chicken chili recipe

I have been making pulled chicken chili for years now and it has become a staple in my family’s meal rotation. This recipe combines the richness of pulled chicken with the comforting warmth of chili, making it a perfect dish for any occasion.

My kids love it because it’s flavorful and easy to eat, and my husband appreciates that it’s a hearty meal that can feed the whole family. It’s not only delicious but also packed with protein and vegetables, making it a healthier option compared to many other comfort foods.

This recipe is simple to make and requires minimal effort. The pulled chicken adds a tenderness and depth of flavor that sets this chili apart from traditional beef or vegetable-based chilis.

It’s a great way to use up leftover chicken or make a large batch of chicken for the week. Pulled chicken chili is incredibly versatile.

It can be served as a main dish with some crusty bread or cornbread on the side, or it can be used as a topping for baked potatoes or nachos. The possibilities are endless, and it’s always a hit at family gatherings or potlucks.

I love how the slow cooking process allows the flavors to meld together, creating a rich and comforting dish that everyone will enjoy. It’s perfect for a cozy night in or a casual get-together with friends and family.

Slow Cooker Pulled Chicken Chili

4.6 from 1160 votes

A hearty and comforting pulled chicken chili recipe that’s perfect for a cozy dinner. This dish combines tender pulled chicken with flavorful chili spices and vegetables, making it a crowd-pleaser.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 lbs boneless, skinless chicken breasts
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup chicken broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional, for added heat)
1 tbsp olive oil

👨‍🍳Directions

1Heat the olive oil in a large skillet over medium heat.
2Add the diced onion, bell pepper, and minced garlic.
3Cook until the vegetables are softened, about 5 minutes.
4Stir frequently to prevent burning.
5Transfer the cooked vegetables to the slow cooker.
6Season the chicken breasts with salt and pepper.
7Place them in the slow cooker on top of the vegetables.
8Add the kidney beans, black beans, corn, diced tomatoes, and tomato sauce.
9Pour in the chicken broth.
10Sprinkle the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper over the top of the ingredients.
11Stir gently to combine.
12Ensure that the chicken is mostly submerged in the liquid.
13Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easily shredded with a fork.
14You will know it is ready when the chicken is falling apart and the flavors have melded together.
15Remove the chicken from the slow cooker and shred it using two forks.
16Return the shredded chicken to the slow cooker and mix well with the chili mixture.
17Cook for an additional 10-15 minutes to allow the flavors to combine.
18Taste and adjust the seasoning if necessary.
19Serve the pulled chicken chili hot, topped with your favorite chili toppings such as shredded cheese, sour cream, or green onions.

🔧Equipment

Slow cooker or large pot
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 7g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 30g

📝Notes

You can use frozen chicken breasts or thighs if you prefer. Just adjust the cooking time accordingly. Add more or less cayenne pepper depending on your spice preference. You can also add diced jalapeños for extra heat. This recipe can be made in a large pot on the stove top. Just follow the same steps and simmer for about 30-40 minutes, or until the chicken is tender. This chili can be stored in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop, adding a little water if it becomes too thick.

Watch Video Of How Slow Cooker Pulled Chicken Chili Works

Pulled chicken chili is always a good idea for any occasion. It’s a hearty and comforting dish that’s perfect for family gatherings, potlucks, or a cozy night in.

The combination of tender pulled chicken and flavorful chili spices creates a dish that everyone will love. This recipe is versatile and can be easily customized to suit your tastes.

Add more vegetables, adjust the spice level, or serve it with your favorite chili toppings. It’s a great way to use up leftover chicken or make a large batch for the week.

Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently and serve with crusty bread, cornbread, or your favorite sides.

❓ Frequently Asked Questions About Slow Cooker Pulled Chicken Chili

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Thighs tend to be more flavorful and moist, but they may require a longer cooking time. Adjust the cooking time as needed and shred the chicken when it is tender and easily pulls apart.

2. Can I make this recipe in a large pot on the stove top?

Yes, you can make this recipe on the stove top. Follow the same steps and simmer the ingredients for about 30-40 minutes, or until the chicken is tender and easily shredded. If the chili becomes too thick, add a little water to reach your desired consistency. Cooking on the stove top will reduce the overall cooking time.

3. Can I freeze leftover pulled chicken chili?

Yes, you can freeze leftover pulled chicken chili. Allow the chili to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently in the microwave or on the stovetop. Add a little water if the chili becomes too thick.

4. Can I make this recipe in a slow cooker?

Yes, this recipe is perfect for a slow cooker. Follow the instructions as written and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easily shredded. The slow cooker allows the flavors to meld together, creating a rich and comforting dish.

5. Can I add more vegetables to this recipe?

Yes, you can add more vegetables to this recipe. Feel free to add diced zucchini, carrots, or other vegetables you have on hand. Just keep in mind that some vegetables may require less cooking time. Add them towards the end of the cooking process to ensure they are cooked to your liking.

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