Slow Cooker Chicken Chili is made easy with Hurst’s® HamBeens® Slow Cooker Chili mix, just add broth and veggies.
This recipe is Sponsored by Hurst’s® HamBeens® Slow Cooker Chili though all opinions are mine alone.
Hello! Today I am sharing this easy Slow Cooker Chicken Chili recipe made with Hurst’s® HamBeens® Slow Cooker Chili Mix. You can find where this mix is available in your area. Hurst’s® sells many more bean mix varieties, they’re most widely known for their 15 bean soup mix. Stay tuned here in the next few months I have 2 new recipes made with their 15 bean mix, I’m bursting at the seams not sharing them yet.
Below you will see that the Slow Cooker Chili Mix has pinto beans, small red beans, black beans, and kidney beans. This is a great bean mix for chili since I usually can’t decide on one bean anyway. The Slow Cooker Chili mix comes with a chili seasoning packet that is low in sodium, so you can control how much salt you want to add. I recommend adding the salt and any tomato products at the end of the cooking time, these both can inhibit the bean softening process if added at the beginning of the cooking time.
Below is the chili after cooking on high for 5 hours, then the tomato products are added to the pot and cooked for 30 more minutes.
Hurst’s® HamBeens® is a family run company who I’ve got to know over the last month and I am proud to share their products with my recipes on the blog. Their bean mixes and the slow cooker go perfect together and what’s great is you can make the recipes your own by adding your favorite ingredients. You can see more recipes that work with their products there. I hope you stay tuned over the next few months to see what else I am cooking up with Hurst’s® dried bean mixes. You can see the video about how to make this chili in the recipe box below. Have a great weekend and I hope you try this chili recipe soon!
Slow Cooker Chicken Chili
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 15.5 oz. pkg. Hurst’s® HamBeens® Slow Cooker Chili
- 1 1/2 lbs. boneless skinless chicken breasts
- 1 sweet yellow onion diced
- 1 yellow bell pepper diced
- 3 garlic cloves minced
- 7 cups water
- 14.5 oz. can fire-roasted diced tomatoes
- 6 oz. can tomato paste
- 1/8 cup chopped cilantro
- salt to taste I recommend ½ to 1 teaspoon
Instructions:
- Rinse and sort through the dry beans, sort out any debris and discard. Add the rinsed beans to the slow cooker.
- Add the chicken breasts, onion, bell pepper, garlic and water. Add half of the chili seasoning packet (included in the bean package). Do not add tomato ingredients, salt or cilantro yet.
- Cover and cook on HIGH for 5 hours without opening the lid during the cooking time.
- Shred the chicken with two forks, you can shred them right in the slow cooker.
- Add the diced tomatoes, tomato paste and remaining chili seasonings stir until combined.
- Cover and cook for an additional 30 minutes on LOW heat.
- Add salt to taste and stir in the cilantro. Serve with desired toppings and enjoy!
How to Video:
Nutrition:
This recipe is Sponsored by Hurst’s® HamBeens® Slow Cooker Chili though all opinions are mine alone.
What else can I use if the Hambeens are not available?
Hi Gema, I would use 1 pound of pinto, black or red (or a mixture), and a chili seasoning packet (usually 1.25 oz.).
Made it yesterday in slow cooker. Followed recipe on bag exactly. Turned out great!
I made this over the weekend, and it is AMAZINGLY good!!!!
Do you have to soak the beans like a regular dry bean?
You do not, the beans do well without presoaking. But you can if you want.