Slow Cooker Chicken Chili

Even chili purists who believe that ground beef is the ONLY meat for chili will love this dish. As you can see from the picture (sorry, I forgot to take a photo while cooking) the chili looks like, well, chili and believe me when I tell you it tastes very, very good.

chicken chili


1 lb. ground chicken
1/2 cup grated yellow onion
2 tsp Kosher salt
1 tsp black pepper
1/2 tsp. chili powder
1 tsp. Worcestershire sauce
2 cans Hormel® chili beans with sauce
2 cans red kidney beans, drained
2 1/2 cups V8 juice or tomato juice


Brown the chicken in a medium skillet until done. Dump it into the slow cooker and add all the other ingredients, stirring well. Cover and cook on low 4-5 hours until most of the tomato juice is absorbed and the mixture resembles the above photograph. For spicier chili add more chili powder and a dash of hot sauce.

Serve with shredded cheddar, sour cream and tortilla chips for a Southwestern type of meal, or serve with fresh grated Parmesan or Asiago and a dollap of creme fraiche for a different taste altogether.

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One Response to Slow Cooker Chicken Chili

  1. Great way to keep the fat down in the recipe! I need to give this a try.

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