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Slow Cooker Chicken Chili Recipe

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A hearty and comforting Slow Cooker Chicken Chili made with tender shredded chicken, beans, tomatoes, and warm spices, all simmered together for a rich and flavorful meal with minimal effort.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, onion, and garlic over the chicken.
  3. Sprinkle in the chili powder, cumin, paprika, oregano, salt, and black pepper.
  4. Pour the chicken broth over all the ingredients.
  5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
  6. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  7. Stir well and cook for an additional 10–15 minutes to allow the flavors to blend.
  8. Taste and adjust seasoning as needed before serving.

Notes

  • Use boneless chicken thighs for a richer flavor.
  • Add diced jalapeños or cayenne pepper for extra heat.
  • Stir in a small amount of cream cheese for a creamy variation.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze in airtight containers for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/slow-cooker-chicken-chili-recipe/