This Autumn Chicken Apple Cider Chili is a simple soup with a surprising depth of flavor from fall herbs and apple cider.
I have to confess that I’m not the biggest chili fan. My mom only made it occasionally when I was growing up, and when she did, I mostly just ate the “broth” and left all of the “stuff” in the bowl. I wasn’t much of a picky eater as a kid, but for some reason, traditional beef and bean chili just didn’t appeal to me. And still doesn’t.
However, in recent years I’ve really warmed up (pun intended) to chicken and white bean chili. This Slow Cooker Autumn Chicken & Apple Cider Chili has been on repeat at my house lately. Apple cider may seem like a weird ingredient for chili, but just go with me here. When I’ve served this recipe to family and friends, nobody has known that the secret ingredient is apple cider until I mentioned it, but I think the cider, along with the fall herbs, added a unique depth of flavor to a basic chicken chili.
Autumn Chicken & Apple Cider Chili
- Meat from 1 roasted/rotisserie chicken
- 2 cans (15.5 ounces each) Great Northern beans, rinsed and drained
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 medium yellow onion, chopped
- 1-1/2 cups chicken stock
- 1 cup apple cider
- 1-1/2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- Chopped apples, for garnish (optional)
- In slow cooker, stir together chicken, beans, celery, garlic, bay leaf, onion, stock, cider, sage, thyme, chili powder, salt, pepper, paprika and cayenne. Cook on high 4 hours or on low 8 hours.
- If desired, serve chili topped with chopped apples.