Slow cooker or crock pot meals are a simple way to impress others and they make they chef look GOOD. That is always a win/win situation if you ask me! We also can’t stop eating this slow cooker chicken pot pie soup. It’s so warming and cozy. This four bean spicy crockpot chili is a reader-favorite for good reason. It’s packed with flavor & fills you right up! And of course you can never go wrong with a classic like chicken noodle soup. Plus, using the slow cooker is such a time saver. Throw all the ingredients in the pot at noon, and have dinner ready at 6pm! I love curling up on the couch with a big bowl of this chicken chili during Fall and Winter evenings. Nothing better than a big cozy bowl of this, a good movie and a blanket! Additionally, it’s football season so if you have a party or tailgate to head to, this chicken chili makes enough for a crowd!
Boneless, skinless chicken thighs: you can also use chicken breasts, I just think the thighs are more tender and fall apart in the slow cooker. Tomatillo salsa/Salsa Verde: use your favorite jarred salsa, or feel free to make your own! Sweet Potato: 1 large sweet potato or ~ 1-2 small/medium is plenty. Cut into 1 inch cubes. Chicken Broth: vegetable broth is a good option, too! Diced Green Chilies: just 1, 4 oz. can. Package of white chicken chili mix: it’s a blend of onion powder, garlic powder, chili powder, oregano and a few other seasonings. I find it easiest to use the packet but feel free to use your own individual seasonings. Pinto Beans and Navy beans: I use 2 cans of each bean to really bulk up this chili soup. Garlic: fresh or jar garlic works fine! Cumin: I love the clear taste of cumin in this chili with the additional cumin added. Feel free to use less if desired. Garnish ideas: it’s all about the toppings for this chili soup! Pile on the cilantro, avocado, sour cream, Mexican cheese, tortilla chips/strips, and finely chopped onion or green onions.
