Description
This Slow Cooker Chicken Chili is a hearty and flavorful dish featuring tender chicken, protein-rich beans, and vibrant vegetables. It’s easy to prepare, perfect for cozy dinners, and can be customized with your favorite toppings like cheese and sour cream. Enjoy a warm bowl of comfort with minimal effort!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes, with juices
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup chicken broth
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Shredded cheese, for serving (optional)
- Sour cream, for serving (optional)
Instructions
- Trim excess fat from the chicken breasts and cut them into bite-sized pieces.
- Dice the onion and bell pepper, and mince the garlic.
- Drain and rinse the black beans and kidney beans under cold water.
- In a small bowl, combine chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using).
- In the slow cooker, add the chicken pieces at the bottom.
- Sprinkle the diced onion, bell pepper, and minced garlic over the chicken.
- Pour in the black beans, kidney beans, and corn.
- Add the diced tomatoes with their juices over the beans and vegetables.
- Sprinkle the spice mixture evenly over the top.
- Pour in the chicken broth.
- Drizzle olive oil over the top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- If possible, stir the chili every couple of hours.
- About 30 minutes before serving, check that the chicken is cooked through.
- Use two forks to shred the chicken in the slow cooker.
- Adjust seasoning to taste before serving.
- Serve the chili hot, garnished with fresh cilantro, shredded cheese, and sour cream if desired.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add hot sauce.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes