THE RECIPE JOURNAL · Main Course
Sweet and Savory Chicken Chili for the Slow Cooker
This slow cooker recipe combines the perfect balance of sweet and savory flavors for a comforting, hearty meal. It’s easy to prepare and ideal for busy days when you want something delicious with minimal effort.
FROM THE KITCHEN • Sweet and Savory Chicken Chili for the Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the chicken breasts in your slow cooker. Add the kidney beans, pinto beans, black beans, chopped onions, diced green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and a pinch of sea salt. Give everything a good stir to mix it all together. Set the slow cooker to High and let it cook for about an hour. After that, give it another stir, then switch the heat to Low and let it simmer for another 4 hours. When the cooking time is up, take the chicken out and shred it using two forks. Stir the shredded chicken back into the chili, sprinkle some Cheddar cheese on top, and it’s ready to serve.
Why you’ll love it
This dish combines the perfect balance of sweet and savory flavors, making it comforting and satisfying. Using a slow cooker means the chicken becomes tender and infused with rich spices without much effort. It’s great for busy days when you want a hearty meal waiting for you.
How to serve
Serve this chili over steamed rice or with warm cornbread for a complete meal. Topping it with fresh cilantro, diced avocado, or a dollop of sour cream adds extra freshness and creaminess. It also pairs well with a simple green salad on the side.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. This chili also freezes well—divide into portions and freeze for up to three months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
