Description
This Slow Cooker Chicken Chili combines tender chicken, hearty beans, and vibrant vegetables for a comforting meal. Perfect for gatherings or cozy dinners, it’s simple to make and packed with flavor!
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 1 large green bell pepper chopped
- 1 onion chopped
- 4 garlic cloves minced
- 20 ounces Rotel diced tomatoes and green chilies (2 10-ounce cans)
- 15 ounces no salt tomato sauce
- 15 ounces black beans rinsed and drained
- 15 ounces kidney beans rinsed and drained
- 12 ounces frozen corn kernels
- 1 ½ cups low sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Layer chicken breasts in the slow cooker.
- Top with chopped bell peppers, onion, garlic, Rotel tomatoes, tomato sauce, black beans, kidney beans, and corn.
- Pour in the chicken broth and add all seasonings.
- Cover and cook on the low setting for 6-8 hours or high for 4-5 hours.
- Once cooked, remove chicken, shred it with forks, and mix back into the chili.
- Serve warm in bowls with desired toppings.
Notes
For a spicier chili, add jalapeños or hot sauce.
Can be topped with cheese, sour cream, or avocado for extra flavor.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg