These Slow Cooker Chili Recipes Are So Easy, They Practically Make Themselves
The only thing better than a pot full of chili? A crock pot full of chili. That's because the trusty appliance does the work for you, so all you have to do is pile on the toppings. We've included something for everyone: a slow cooker vegetarian chili, a chicken chili, and even a pork adobada chili. Get ready to sit back, relax, and let the slow cooker go to work.
This is the type of chili you'll start to crave on chilly nights. It's sweet, smoky, and spicy, and finished with crunchy pepitas, fresh cilantro, and tangy yogurt. To prevent the squash from turning mushy in the slow cooker, cut it into large 1 1/2-inch pieces. Get the recipe:Slow-Cooker Butternut Squash, Chickpea and Harissa Chili
| Credit: Antonis Achilleos
Credit: Antonis Achilleos
Slow-Cooker Butternut Squash, Chickpea and Harissa Chili
This is the type of chili you'll start to crave on chilly nights. It's sweet, smoky, and spicy, and finished with crunchy pepitas, fresh cilantro, and tangy yogurt. To prevent the squash from turning mushy in the slow cooker, cut it into large 1 1/2-inch pieces.
Spicy and smoky from the chipotles in adobo, this flavor-packed chili is our simplified twist on traditional mole sauce (which typically has upwards of 20 ingredients). Pinto beans and avocado add creaminess, radishes provide crunch and color, and a squeeze of lime juice at the end adds just a touch of acid. The slow cooker makes the chicken fall-apart tender, so no need to remove it from the insert to shred it.
Whether you're a die-hard Skyline fan or have never heard of Cincinnati chili in your life, you'll quickly fall in love with our DIY version. Don't even try to serve this without spaghetti: the chili acts as a glorified meat sauce, ready to sop up all the rich and flavorful juices. Top with more cheddar cheese than you think necessary, and then another handful.
If you've never cooked plantains, now is the time to dive right in. All they need is a few minutes to pan-fry and a sprinkle of salt, and the unassuming fruit transforms into sweet, caramelized slices with crispy edges and a soft interior. They pair deliciously with earthy black beans and fresh jalapeño.
Adobada typically refers to pork marinated in a red chile and vinegar mixture. But instead of waiting for the meat to marinade, we tossed everything into the slow cooker and let it do its thing. Serve with beer and cornbread, or even over mashed potatoes.