Description
This Slow Cooker Chicken Chili packs irresistible flavor with tender chicken, beans, and spices—perfect for a quick dinner that warms the heart!
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
- Place chicken breasts in an even layer in the slow cooker.
- Top with bell peppers, onion, garlic, Rotel, tomato sauce, beans, and corn.
- Pour in the chicken broth and add seasoning.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Remove chicken breasts and shred using two forks.
- Return shredded chicken to the slow cooker and stir to combine.
- Ladle into bowls and serve with desired toppings.
Notes
For extra flavor, try adding your favorite hot sauce.
This chili tastes even better the next day after the flavors meld together.
Feel free to adjust the spices according to your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 70mg