Crockpot Chili Chicken Sliders

To create truly memorable Spicy Slow-Cooked Chili Chicken Sliders, it's essential to understand the ingredients that come together to make this dish. The primary component of this recipe is chicken thighs. While many might opt for chicken breasts due to their lower fat content, chicken thighs offer a richer flavor and juicier texture, which is crucial in a dish that relies on slow cooking. The higher fat content in thighs helps keep the meat tender and moist during the lengthy cooking process, making them an excellent choice for sliders.

Looking for a crowd-pleasing dish perfect for gatherings? Try these Spicy Slow-Cooked Chili Chicken Sliders! Easy to prepare and packed with bold flavors, they combine juicy chicken thighs, hearty beans, and a kick of spices, all cooked to perfection in your slow cooker. Just set it and forget it, and return to mouthwatering aromas. These sliders are versatile too, allowing for endless customization to suit your taste! Perfect for game days or casual family meals, they’re sure to be a hit.

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Ingredients

2 lbs boneless, skinless chicken thighs

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 can (6 oz) tomato paste

1 large onion, diced

4 cloves garlic, minced

1 bell pepper (any color), diced

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

½ tsp cayenne pepper (adjust based on spice preference)

½ cup chicken broth

Slider buns (12-15)

Toppings: shredded cheese, avocado, cilantro, sour cream, or your choice

Instructions

Prepare the Chicken: Start by trimming the chicken thighs of any excess fat, then place them in the bottom of the slow cooker.

Add the Vegetables and Beans: Layer the diced onion, bell pepper, and minced garlic over the chicken. Then, add the kidney beans and black beans on top.

Mix the Sauces: In a separate bowl, combine the diced tomatoes (with their juices), tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir to mix well.

Combine Everything: Pour the tomato mixture evenly over the layers in the slow cooker. Finally, add the chicken broth for added moisture.

Cook: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it into the chili mixture. Stir everything well to combine.

Assemble the Sliders: Toast the slider buns if desired. Scoop a generous portion of the chili chicken mixture onto the bottom half of each slider bun. Top with cheese, avocado, cilantro, and sour cream as desired.

Serve: Place the top half of the buns on each slider and serve warm!

Prep Time: 15 minutes | Total Time: 7 hours | Servings: 12-15 sliders