Slow-Cooker Ground Chicken Chili Recipe
I was really surprised by how flavorful this slow-cooker, ground chicken chili was. Pleasantly surprised, of course. It tasted delicious enough for this recipe to need to be shared.
I received a slow cooker as a wedding gift from a cousin-in-law, and it has been getting a ton of use this year. Whenever I know I have a busy couple of days, I throw a meal into it so that we have it ready when we wake up. For this recipe, I pretty much just winged it, which is why I don’t have exact measurements of seasonings.
1 lb ground chicken
1 small can of Rotel
Water (fill the empty Rotel can use that as the amount of water to add)
1 28 OZ. can of crushed tomatoes
1 cup of boiling water with 1 beef bouillon cube melted into it
1 can of black beans
Lots of paprika (guessing around 3 TBS)
Lots of chili powder (guessing around 3 TBS)
Salt (Big sprinkle)
Black Pepper (big sprinkle)
Garlic powder (guessing 1 TBS)
Lots of onion powder (guessing 2-3 TBS)
Lots of cumin (guessing around 3 TBS)
2 crushed garlic cloves
3 pinches of sugar
Big sprinkle of crushed red pepper (Guessing ½ TBS)
Put everything in the slow cooker. Stir it. Cook on low heat for 8 hours. Yep. That’s it.
In the picture I ate a bowl of it served over white rice and then topped with lots of fresh cilantro.