2 to 2 1/2 pounds boneless, skinless chicken thighs
1 large yellow onion, diced
2 stalks celery, diced
2 15-ounce cans tomato puree (about 3 cups)
1 cup chicken broth
4 cloves garlic, minced or pressed with a garlic press
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
2 (15-ounce) cans black beans, drained and rinsed
1 cup frozen corn kernels
1 tablespoon cider vinegar
Optional chili toppings:
Diced green onions
1 Combine the chicken, diced onions, and diced celery in the bowl of a slow cooker: If you’re using chicken breasts, cut them into 2 or 3 large pieces.
2 Add the liquids and spices: Add the tomato puree, broth, garlic, and spices to the slow cooker. Stir to mix and coat the chicken and vegetables. (Note: Wait to add the beans, corn, and vinegar until the end of cooking.)
3 Cover and cook on high for 2 to 4 hours, or low for 6 to 8 hours. It’s fine if the chili ends up cooking a little longer on the “low” or “warm,” too.
4 Shred the chicken using two forks. Shred the chicken right in the slow cooker; or if it feels easier, transfer the large pieces to a bowl, shred, and then return the chicken to the slow cooker. Taste the chili and add salt, pepper, or additional spices, if desired.
5 Stir in the beans, corn, and vinegar, then cover and continue cooking until warmed through. This should take about 15 to 30 minutes. Watch for the chili to start bubbling again.
6 Serve with toppings. Leftovers will keep refrigerated for up to a week or up to 3 months frozen.