Best 4 Crock Pot Chicken Chocolate Chili Recipes

CROCK-POT® CHICKEN CHILI

Steps:

• Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
• Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
• Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

SLOW COOKER CHICKEN CHILI

Steps:

• Lightly grease the crock of your slow cooker with vegetable oil.
• Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
• Cook on Low for 6 hours (or on High for 3 hours).
• Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
• Continue cooking on Low for 30 minutes more.

CHOCOLATE CHICKEN CHILI

Steps:

• Heat oil in a large deep skilletover medium high heat. Add chicken and saute until golden, about 3 minutes. Transfer to a 5 to 6 quart slow cooker.
• Add onion to the oil and saute until tender, about 2 minutes. Add the garlic, cumin, oregano, thyme, chili powder, cinnamon, salt, pepper, and flour and stir until onion is evenly coated. Cook for 1 minute, stirring constantly. Add the broth and tomatoes and stir until liquid boils and thickens, add to the slow cooker. Add the beans, cover the slow cooker, and cook 3 to 4 hours on high, or 6 to 8 hours on low.
• Reduce the slow cooker to warm setting. Add chocolate and cilantro and stir until chocolate melts.

CROCK-POT CHICKEN CHOCOLATE CHILI

Steps:

• Mix all of the spices together until fully blended. This makes more than you'll need for the recipe, so just keep the extra in a jar for the next time, or when you want a little spice on chicken, meat, or fish. Put the chicken in a sealable bag and add in a heaping TBSP of the spice mix. Knead the bag so all of the chicken is covered with the mix. Put in the fridge to sit for at least an hour. When you are ready to make the chili, heat 1 TBSP olive oil in a large frying pan over medium high heat and brown the chicken on both sides. You may have to do this in two batches so the chicken isn't crowded. Once the chicken is browned, remove it to a plate, turn heat to low and add ¼ cup of the beer and deglaze the pan, scraping up the browned bits stuck to bottom of pan. Turn off the heat and add back in the chicken and any juices. Let sit until you're ready to add to the crock-pot.Drain and rinse the soaked dry beans and put into the crock-pot. Add in the onion, garlic, squash, chicken, pan juices you just deglazed, the can of diced tomatoes and ¼ cup chopped cilantro. Mix everything together well so all the ingredients are well distributed. Add in the remaining beer and ½ cup of water, then the chopped chocolate and the remainder of the spice mix. Mix well again. The liquid should be up to the top of the ingredients but not covering. If you need more liquid, add a little more water.Set the crock-pot to cook on high for 6 hours. At 5-½ hours remove the chicken, shred it with 2 forks and add back into pot. Make a slurry from the masa and hot water, add to the pot and mix well. Let the chili cook another 30 minutes to thicken the sauce. Taste for seasonings and add salt and pepper if needed. Add in the other ¼ cup of chopped cilantro and stir. Calories: about 265 per cup. As with any stew, chili is always better a day or two later, so this is the perfect recipe to do ahead, and it freezes beautifully.