Description
Hearty, comforting, and packed with bold spices, this Slow Cooker Chicken Chili is an easy set-it-and-forget-it meal. Tender shredded chicken, beans, corn, and tomatoes simmer together into a thick, satisfying chili perfect for busy weeknights or meal prep.
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken breasts (about 680 grams)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 can (14 ounces) diced tomatoes
- 1 cup tomato sauce (240 milliliters)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth (240 milliliters)
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add black beans, kidney beans, corn, diced tomatoes, tomato sauce, diced onion, minced garlic, chili powder, cumin, paprika, salt, black pepper, and chicken broth.
- Stir gently to combine the ingredients without fully submerging the chicken.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred with two forks.
- Return the shredded chicken to the slow cooker and stir to combine.
- Cook for an additional 10 to 15 minutes to allow the chili to thicken slightly.
- Serve hot.
Notes
- For thicker chili, reduce the chicken broth slightly or cook uncovered for the final 15 minutes.
- Adjust seasoning after cooking to taste.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze in portioned containers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg