Despite this being a slow cooker meal, there is a minor bit of finagling in this recipe.
It’s the word of my month.
This entire month feels fussy, like the end of this recipe when you retrieve the chicken thighs from the chili, remove the skin and shred the chicken off the bone.
Between taxes, work, 40 handmade valentines (Insert Meaningful Look), weather that’s a drag and random childcare outages, the February Finagle is ON.
Good thing we have this cheap slow cooker black bean and chicken chili to come home to.
P.S. Sorry Pinterest. I tried a bunch of photos but they all looked gross. Good thing it tastes something awesome.
Great thing about this recipe, if you’re squeezed for time in the morning, you can prepare the whole mess the night before. Soak the black beans and add the ingredients (except the stock) to a large storage bag. In the morning of the day you’re cookin’, dump the bag into the slow cooker and call it a day. Or the beginning of a day.
Slow Cooker Black Bean and Chicken Chili
16 ounces dried black beans
28 ounce can of diced tomatoes
3 cloves garlic, chopped small
1 onion, chopped small
6 cups chicken stock
3 tablespoons chili powder
2 bay leaves
2 teaspoons cumin
2 tablespoons oregano
6 chicken thighs – 1 teaspoon salt and 1 teaspoon pepper to sprinkle over the thigh meat
2 teaspoons salt (or to taste)
Mild Cheddar, shredded
Cilantro, destemmed and chopped
Green Onions, chopped small
Hot sauce to taste
Right before you go to bed on the night before you want to make the chili, soak the black beans. Put the beans in a large bowl, fill the bowl with water up to about 1-2″ over the beans. Let the beans soak until the next morning.
The day of the cooking, drain and rinse the beans. Put them in the slow cooker.
Add the tomatoes, chicken stock, garlic, onion, chili powder, bay leaves, cumin, oregano and stir the mix together.
Peel the skin back from the chicken thighs. Salt and pepper the thigh meat. Cover the thigh meat back up with the skin. Set the chicken thighs on top of the bean mixture.
Turn slow cooker on low for 8-10 hours, if you can, stir through every 2 hours. If you can’t, that’s okay, I love you just the same.
Roughly 1 hour before serving, remove the thighs from the chili, shaking off any beans that stuck to the skin. Set the thighs carefully on a cutting board, let cool for about 15 minutes.
After they’re not going to burn you, peel the skin off of the thighs. Then, pull the meat off the bone and set aside. Chop the chicken into bits. Then, stir the chicken back through the slow cooker. Add the salt.
Just before serving, chop and set out all the fixins.
My bowl of chili has cheese, sour cream, green onions, cilantro and a splash of Cholula (proudly served at Dennys! Your bowl will probably look a little different.
(But I bet it’ll be super tasty.)