Chicken Chili

Lorie Mason


Cold winter days are perfect for this slow cooking chili. This will have everyone in the neighborhood wandering past your house to smell what's cooking.

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12 Hr
5 Hr


3 c
dry pinto beans (soaked in water overnight)
chopped onion
3 Tbsp
sriracha hot chili sauce (or chili sauce of your choice)
3 clove
chopped garlic
1 Tbsp
paprika (hot or mild, your choice)
1 Tbsp
each of salt and pepper


boneless, skinless chicken breasts
stalks of celery, chopped
1 tsp
garlic powder
1 tsp
parsley flakes
1 tsp
oregano, dried


1Give the beans a final rinse and put them in a large pot covering them with an inch of water.
Add the onion, chili sauce, garlic, paprika, salt, and pepper.
Bring to a boil and lower the heat to medium.
Cook for a minimum of 4 hours.

WATCH THE WATER. Maintain water over the top of the beans at all times.

(you can use the crockpot on high if you wish)

2Boil the chicken with the celery, garlic powder, parsley, and oregano until fully cooked (about 20 minutes).
Pull chicken out to cool and add the veggies and 2 cups of liquid to the bean pot.
Shred the chicken and add to the beans.
Continue to add chicken cooking liquid to the beans to retain water height until the beans are fully cooked.

3Taste test for seasoning and add more chili if you prefer it a bit hotter.

Serve topped off with sour cream, chives, and fresh cilantro.

About this Recipe

Course/Dish: Chicken Soups, Bean Soups, Chili
Other Tag: Healthy