Easy Slow Cooker Mexican Chorizo Chili is a hearty spicy chicken chorizo chili packed with flavor and the perfect comfort food made easy in the slow cooker.
So… I’m in Florida, the temperature hit a bone chilling 68 degrees and that means it’s everyone excuse to break out the slow cooker and make chili. Yes, that is what us Floridians do … and no, I am not kidding…. not even a little bit. So what better way to embrace this tropical cold front than to huddle around the tiki bar with a big hearty bowl of this Easy Slow Cooker Mexican Chorizo Chili? Stop laughing … I am serious. Sheesh!!! … I almost had to change out of my flip flops … have some sympathy, why don’t ya?
All joking aside, this Easy Slow Cooker Mexican Chorizo Chili is the very best way to keep the cold weather at bay. Packed with tons of your favorite Mexican flavors, tender chunks of chicken and spicy chorizo, this Easy Slow Cooker Mexican Chorizo Chili is the easist thing you will do all day. You know why we love slow cookers.. minimal effort, maximum return. Amen!
WHAT IS CHORIZO?
Delicious all day long, my friends. Technicall, chorizo is a spicy Spanish pork sausage. It’s used in so many amazing dishes, you will want to start collecting them all and trying every single one of them. Chorizo is used in chili, in omlets, in salads, in seafood stews, nachos, meatballs, burgers, enchiladas, queso fundido … oh my goodness, are you picking up what I am throwing down? It’s quite simply the bombdiggity!
DO I NEED TO COOK MY CHICKEN BEFORE ADDING TO THE SLOW COOKER?
We are all about easy peasy lemon squeeziness here .. that means the answer is NO! And to back me up, the USDA does recommend that you cook large pieces of meat in a slow cooker on the HIGH heat setting for 1 hour and then reduce to the LOW heat setting for the remaining cooking time. So there is no need to cook your chicken first before adding it to the slow cooker.
HOW DO YOU MAKE EASY SLOW COOKER MEXICAN CHORIZO CHILI?
Easy! To make this Easy Slow Cooker Mexican Chorizo Chili, start by removing your chorizo from it’s link casings and browning the meat over medium high heat in a large sauce pan. Be sure to break up the meat as you cook it so that it cooks through. The reason you are cooking the meat first is that it can be extremely greasy so you want to remove as much of that as you can before adding it to the slow cooker. Once your chorizo has cooked, remove the meat from the pan with a slotted spoon and add to your slow cooker.
Then add your peppers, jalapenos, garlic cloves and onion to a small food processor and pulse until your items are lightly chopped. Add this to the slow cooker followed by the tomato paste, tomatoes, beans, chilies, broth, corn and spices.
Give it a quick stir and then add your chicken breasts on top, cover with the lid and cook on High for one hour. Once the hour has passed, reduce the heat to Low for the next 5 – 6 hours. When the time is up, lightly shred your chicken and serve your Easy Slow Cooker Mexican Chorizo Chili over rice or cheesy polenta. Garnish with more diced pepper, cheese, sour cream, cilantro and maybe even a squeeze of lime.
Looking for more easy slow cooker recipes to share with your family and friends? Check a few of my favorite slow cooker recipes below.
MORE SLOW COOKER RECIPES
- Hawaiian Pork Rice Bowl
- Slow Cooker Burrito Bowl
- Slow Cooker Pork Chops with Gravy
- Slow Cooker Salsa Verde Chicken
- Slow Cooker Bacon Jam
Enjoy!
IF YOU’VE MADE THIS, PLEASE GIVE IT A STAR RATING BELOW!
- 1 pound chorizo sausage links
- 3 skinless boneless chicken breasts
- 3 peppers (any kind .. green, red, yellow, orange) diced
- 3 large jalapenos ribs and seeds removed, diced
- 1 small onion diced
- 6 cloves garlic diced
- 6 ounces tomato paste
- 28 ounces fire roasted tomatoes
- 15 ounce can of whole kernel corn
- 4 ounces green chilies in a can
- 2 15 ounce cans of kidney beans red or white
- 1 cup beef broth
- 1 teaspoon cinnamon
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon cayenne powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons Tabasco sauce
- Lime, Cheese, Sour cream, avocado, corn chips optional
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To make this Easy Slow Cooker Mexican Chorizo Chili, start by removing your chorizo from it's link casings and browning the meat over medium high heat in a large sauce pan. Be sure to break up the meat as you cook it so that it cooks through. The reason you are cooking the meat first is that it can be extremely greasy so you want to remove as much of that as you can before adding it to the slow cooker. Once your chorizo has cooked, remove the meat from the pan with a slotted spoon and add to your slow cooker.
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Add your peppers, jalapenos, garlic cloves and onion to a small food processor and pulse until your items are lightly chopped. Add this to the slow cooker followed by the tomato paste, tomatoes, beans, chilies, broth, corn and spices. Give it a quick stir and then add your chicken breasts on top, cover with the lid and cook on High for one hour.
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Once the hour has passed, reduce the heat to Low for the next 5 - 6 hours. When the time is up, lightly shred your chicken and serve your Easy Slow Cooker Mexican Chorizo Chili over rice or cheesy polenta. Garnish with more diced pepper, cheese, sour cream, cilantro and maybe even a squeeze of lime.
