Crock Pot Chorizo Chicken Chili
It’s just a basic human rule that you have to make chili in the fall, right?! My granddaughter and I started this season off right with a recipe for Crock Pot Chorizo Chicken Chili!
A great blend of peppers, a little spicy chorizo, and who doesn’t love a fun version of white chicken chili.
How to make Crock Pot Chorizo Chicken Chili
Meet your chefs for the day!
We started by cutting an onion, a few poblanos and jalapenos, and a red pepper into chunks.
Just small enough so they will fit in the food processor.
You could chop everything by hand if preferred… I opted for some help from the food processor.
We removed just a few seeds from the peppers.
She did great!
Then put the veggies and a few garlic cloves in a food processor, which will most likely need to be done in two batches.
So this is about half of the veggies.
Pulse a few times just until they are chopped like this.
We are not looking for perfection here.
The veggies go into the slow cooker along with the chicken and chorizo that I cooked in a skillet.
Add chili powder, paprika, cumin, some brown sugar, kosher salt, pepper, and a can of crushed tomatoes.
Finally a can of your favorite beer.
Give it a stir and cook 3 to 4 hours on high, or 6 to 8 hours on low.
Top Crock Pot Chorizo Chicken Chili with any toppings you like 🙂
I went with some sour cream, cheese, and cilantro.
And cornbread is a must!
I made Blackstone Jalapeno Cheddar Cornbread, yep cornbread on the flat top griddle 🙂
If you like Crock Pot Chorizo Chicken Chili, you might also like these recipes…
Crock Pot Pepperoni Pizza Chicken
Slow Cooker Peanut Chicken Noodles
Slow Cooker Jalapeno Cranberry Pork
Fall Crock Pot Recipes
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Crock Pot Chorizo Chicken Chili
Crock Pot Chorizo Chicken Chili is a comfort food dinner recipe for the slow cooker, the best spicy chicken chili recipe with lots of flavor!
Ingredients
- 1 pound ground chorizo
- 1 pound ground chicken
- 1 large onion
- 1 red bell pepper
- 2 poblano peppers
- 2 jalapeno peppers
- 6 cloves garlic
- 4 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- kosher salt, pepper
- 1 28-ounce can crushed tomatoes
- 1 12-ounce can beer of choice
- Toppings of choice: sour cream, cheese, hot sauce, cilantro
Instructions
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Set a large skillet over medium heat. Add the chorizo and chicken. Cook 6 to 8 minutes, breaking the meat apart as it cooks.
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Dice the onion, red pepper, poblanos, jalapenos (seeds and stems removed on all peppers), and garlic with either a knife or pulse in small batches in a food processor.
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Put chorizo, chicken, and diced veggies in your Crock Pot. Add chili powder, paprika, cumin, kosher salt, pepper, tomatoes, and beer. Stir until combined.
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Turn Crock pot on low for 6 to 8 hours, or on high for 3 to 4 hours. Serve chili in bowls with toppings of choice such as sour cream, cheese, hot sauce, and/or cilantro.
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2 Comments
Marie
Your sous chef looks both very competent and very adorable. Can’t wait to try this recipe!
Cheri
Thanks!! It’s soo yummy and she sure loves to help 🙂