Description
This Slow Cooker Chicken Frito Chili is a hearty and flavorful dish perfect for easy weeknight meals or casual gatherings. Combining tender shredded chicken with a robust blend of tomatoes, black beans, spices, and corn, it’s slow-cooked to perfection and topped with crunchy Frito corn chips and melted shredded cheese for added texture and flavor.
Ingredients
Chili Base
- 2 (10 ounce) cans Ro-tel, drained
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup chopped white or yellow onion
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- ¼ teaspoon dried oregano
Chicken
- 2 pounds boneless skinless chicken breast
- Salt and pepper, to taste
Additional Ingredients
- ½ cup frozen corn, thawed
- 2 tablespoons fresh cilantro, minced
- Frito corn chips, for serving
- Shredded cheese, for serving
Instructions
- Prepare the chili base: In a 5-quart slow cooker, combine the drained Ro-tel, diced tomatoes, black beans, chopped onion, minced garlic, ground cumin, ancho chile powder, and dried oregano. Stir all the ingredients thoroughly to blend the flavors.
- Season and add chicken: Season the boneless skinless chicken breasts with salt and pepper on both sides. Place the chicken breasts directly into the slow cooker on top of the chili mixture.
- Slow cook: Cover the slow cooker with its lid and cook on the LOW setting for 6 to 7 hours, allowing the chicken to become tender and the flavors to meld together.
- Shred the chicken: Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into large bite-sized pieces.
- Combine shredded chicken and corn: Return the shredded chicken back to the slow cooker. Add the thawed frozen corn and stir everything together evenly.
- Heat through: Continue cooking the combined chili and chicken mixture on LOW for an additional 30 minutes, or until heated through and the corn is tender.
- Serve: Ladle the chili into bowls and top with freshly minced cilantro, a generous handful of crunchy Frito corn chips, and shredded cheese to taste.
Notes
- You can substitute Ro-tel with diced tomatoes and green chilies if unavailable.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños along with the spices.
- Use cheddar or Monterey Jack cheese for best melting quality on top.
- Serve with sour cream or avocado slices for added creaminess.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
