Description

This Slow Cooker Chicken Chili is a warm and hearty meal perfect for busy days or cozy nights. Featuring tender chicken breasts, smoky turkey bacon, creamy beans, and bold spices, it offers a satisfying and nutritious dish with a plant-based twist. Set it and forget it in your slow cooker for effortless meal prep that delivers deep, comforting flavors and a deliciously rich texture.

Ingredients

Scale

Proteins

2 large chicken breasts
4 slices smoky turkey bacon, sliced into bite-sized pieces

Beans and Vegetables

1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 medium onion, chopped
3 cloves garlic, minced
1 can diced tomatoes

Liquids and Sauces

1 cup chicken broth
2 tablespoons vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar

Spices and Seasonings

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika

Optional Additions

1 teaspoon natural gelling agent, dissolved in water (for thickening)
Fresh cilantro, for garnish
Diced jalapeños or pinch of cayenne pepper (for added spice)
Diced bell peppers or corn (for vegetable boost)

Instructions

Prepare the Ingredients: Chop the onion, mince the garlic, and slice the turkey bacon into bite-sized pieces. Rinse and drain the kidney and black beans. Measure out the chili powder, cumin, and smoked paprika to streamline the cooking process.
Brown the Turkey Bacon: In a skillet over medium heat, cook the sliced turkey bacon until crispy and smoky. This step enhances its flavor before adding it to the slow cooker.
Combine Ingredients in the Slow Cooker: Place the chicken breasts, browned turkey bacon, drained beans, diced tomatoes, onion, garlic, chili powder, cumin, smoked paprika, vegetarian Worcestershire sauce, chicken broth, and apple cider vinegar into the slow cooker. Stir gently to mix the ingredients.
Cook on Low: Cover and cook the chili on low heat for 6 to 8 hours, or until the chicken is tender and the flavors have melded together.
Shred and Thicken: About 30 minutes before serving, shred the chicken in the slow cooker using two forks. If you prefer a thicker chili, stir in the dissolved natural gelling agent and continue cooking for the final 20 minutes.
Garnish and Serve: Serve the chili topped with fresh cilantro and any desired plant-based garnishes such as sour cream (plant-based) or shredded cheese (plant-based). Pair with cornbread, tortilla chips, or a green salad for a complete meal.

Notes

Prep ingredients a day ahead to save time on busy days.
Cooking on low heat allows the flavors to develop deeply and the chicken to become tender.
Taste and adjust seasoning before serving by adding salt or more spices as needed.
Fresh cilantro or plant-based dairy toppings brighten the dish and add a herbaceous finish.
Add extra chicken broth or water during reheating for a thinner consistency.
Chicken thighs can be used instead of breasts for a juicier chili.
Browning turkey bacon adds richer flavor but can be skipped for easier cleanup.
Experiment with included optional ingredients like jalapeños or chipotle peppers in adobo sauce to customize the heat and smokiness.
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or microwave with added broth or water if needed.

Prep Time: 15 minutes
Cook Time: 6 to 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 580mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 35g
Cholesterol: 75mg

Keywords: slow cooker, chicken chili, turkey bacon, beans, hearty meal, plant-based twist, gluten free