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Slow Cooker Spicy Chicken Chili with Beer Biscuits
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Slow Cooker Spicy Chicken Chili with Beer Biscuits

Among thousand of chili recipes it's tough to stand out in crowd. This Slow Cooker Spicy Chicken Chili with Beer Biscuits is unique enough to stand alone!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 485kcal
Author Jennifer Draper

Ingredients

For the chili:

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 28 oz can fire-roasted crushed tomatoes
  • 3 teaspoons ancho chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon roasted garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon salt

For the biscuits:

  • 1¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons butter
  • 1 cup beer (I used and recommend an IPA)
  • 1 cup shredded white sharp cheddar cheese

Instructions

For the chili

  • Heat the oil in a skillet or multi-cooker over medium high heat
  • Brown chicken until fully cooked, using spoon or spatula to break up into crumbles
  • Transfer chicken to slow cooker and add remaining ingredients
  • Cover and cook on high for 2-4 hours or low for 4-8 to give flavors time to meld
  • Serve with shredded cheese if desired

For biscuits

  • Sift flour, baking powder and salt into large mixing bowl
  • Cut cold butter into small cubes and then use a fork or a pastry cutter to "cut-in" to flour mixture until crumbly
  • Slowly mix in beer while stirring until just combined
  • Add cheese and stir to combine
  • Drop by spoonfuls onto parchment lined cookie sheet
  • Bake at 450 degrees for 9-11 minutes or until lightly golden brown

Nutrition

Calories: 485kcal | Carbohydrates: 40g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 984mg | Potassium: 994mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1305IU | Vitamin C: 14.9mg | Calcium: 237mg | Iron: 4.9mg