Description

Slow Cooker Chicken Chili is a delightful dish packed with flavor and simplicity. Featuring tender chicken, beans, and vibrant vegetables, it’s perfect for a cozy evening or a quick family dinner.

Ingredients

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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

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Instructions

Layer the chicken breasts at the bottom of the slow cooker.
Top with the chopped bell peppers, onion, garlic, Rotel, tomato sauce, black beans, kidney beans, and corn.
Pour in the chicken broth and sprinkle the seasonings over the top.
Cover with the lid and cook on low for 6-8 hours or high for 4-5 hours.
Once cooked, remove the chicken and shred it with two forks.
Return the shredded chicken back to the slow cooker and stir everything together.
Serve hot, ladled into bowls with your choice of toppings.

Notes

Feel free to adjust the spice level by adding more chili powder or fresh peppers.
Top with cheese, avocado, or sour cream for added richness.
Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Serving Size: 1/8 of the recipe
Calories: 360
Sugar: 4g
Sodium: 380mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 10g
Protein: 30g
Cholesterol: 90mg