Description
This Slow Cooker Chicken Chili is a hearty, flavorful, and easy-to-make comfort food that’s perfect for busy days. Packed with beans, corn, tomatoes, and tender chicken, it’s a satisfying and protein-rich meal ideal for meal prep, family dinners, or casual gatherings.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can green chiles (optional)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil (optional, for sautéing)
- Toppings: shredded cheese, sour cream, avocado slices, chopped cilantro, tortilla chips
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add diced tomatoes, tomato sauce, chicken broth, corn, black beans, kidney beans, onion, garlic, and green chiles.
- Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the mixture.
- Stir to combine all ingredients evenly.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Once chicken is fully cooked, shred it with two forks directly in the slow cooker.
- Stir shredded chicken back into the chili and mix well.
- Serve hot with desired toppings.
Notes
- Use rotisserie chicken for a quicker option — add during the last 30 minutes.
- Swap beans or add fire-roasted tomatoes for flavor variation.
- Stir in cream cheese or heavy cream for a creamy version.
- Freeze leftovers for up to 3 months for easy future meals.
- Leave lid off during last 30 minutes for a thicker consistency.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 65mg
