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Slow Cooker Chicken Chili

This chili is super quick and delicious. The cinnamon and molasses add a touch of earthiness and round out the flavors.

Slow Cooker Chicken Chili

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By: Food Network
Prep Time
15 MInutes
Cook Time
6 Hours (Low)


  • 1 Tbsp Olive or Avocado Oil
  • 2 lbs Ground Chicken
  • Sea Salt
  • 4 Garlic Cloves
  • 1 Onion
  • 1/4 Cup Chili Powder
  • 2 tsp Ground Cumin
  • 1/4 tsp Ground Cinnamon
  • Ground Clove
  • 1 Cup Chicken Broth
  • 15 oz Can Pinto Beans
  • 15 oz Can Cannellini Beans
  • 28 oz Diced Tomatoes
  • 1 Tbsp Minced Chipotle in Adobo (optional)
  • 2 tsp Molasses
  • 2 tsp Worcestershire Sauce
  • Black Pepper
  • 4 Sliced Scallions
  • Lime Wedges
  • Sour or Coconut Cream



  1. Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add the ground chicken and 1 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 6 minutes. Transfer the chicken to your slow cooker.

  2. Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes.

  3. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.

  4. Serve with scallions, lime wedges and sour cream, if using.

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