Slow Cooker Three Bean Chicken Chili Step-by-step instructions

Before you start

Start by gathering all your ingredients and ensuring the beans are properly drained and rinsed to remove excess canning liquid. Prepare the chicken by trimming any excess fat and cutting it into uniform, bite-sized cubes.

Having everything prepped and measured before you begin assembling the dish in the slow cooker will make the process smooth and efficient, allowing you to get the meal started in just a few minutes.

Instructions

Layering the Base

1. 1Prepare the Slow Cooker Base
   Place the cubed chicken breast into the bottom of the slow cooker insert. Ensure the pieces are evenly distributed across the base to facilitate uniform cooking throughout the process.
   Look for Chicken is arranged in a single layer at the bottom of the cooker.
   Tip Keep the chicken pieces uniform in size to ensure they cook at the same rate.

The chicken should be arranged in an even layer at the bottom of the slow cooker insert. This ensures that the meat is in direct contact with the heat source, allowing it to cook evenly throughout the process. Ensure the chicken is cubed into consistent sizes to promote uniform cooking.

Adding Beans and Seasoning

2. 2Add Beans and Seasoning
   Add the drained and rinsed kidney beans, pinto beans, and black beans on top of the chicken. Sprinkle the chili seasoning evenly over the bean and chicken mixture to ensure balanced flavor distribution.
   Look for Beans are layered over the chicken and seasoning is distributed.
   Tip Rinse the beans thoroughly under cold water to remove excess sodium and starch.

The beans should be distributed evenly over the chicken, and the seasoning should be sprinkled across the entire surface.

This layering technique helps the flavors penetrate the meat as the liquid begins to circulate. Check that all ingredients are well-distributed before adding the liquid component.

Simmering to Perfection

3. 3Simmer and Serve
   Pour the crushed tomatoes over the other ingredients. Cover and cook on high for 4 hours or low for 6 to 8 hours until the chicken reaches an internal temperature of 165°F (74°C). Let the chili rest for 5 minutes before serving.
   Look for Chicken is tender and the sauce has thickened significantly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Stir the chili gently before serving to combine all the ingredients thoroughly.

After the cooking time has elapsed, the chili should be thick and fragrant. The chicken should be perfectly tender, and the tomato sauce should have reduced slightly to coat the beans. Check the internal temperature of the chicken with a food thermometer to ensure it has reached 165°F (74°C).

Common mistakes

A common mistake is failing to drain and rinse the canned beans, which can add unwanted starch and excess sodium to the chili. Another error is cutting the chicken into uneven pieces, as this causes some pieces to overcook while others remain undercooked.

Finally, be sure not to lift the lid of the slow cooker during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time required.

How to tell it’s done

The chili is finished when the chicken is fully cooked and tender. Use a meat thermometer to ensure the center of the chicken pieces has reached an internal temperature of 165°F (74°C).

The sauce should be thick, rich, and bubbling, with all the flavors well-integrated. Allow the chili to rest for at least 5 minutes off the heat before serving to ensure the best texture and temperature for eating.

• Poultry: 165°F (74°C) in the thickest part