Description

This Slow Cooker Chicken Chili is a delightful dish packed with tender chicken, flavorful beans, and spices. Perfect for a quick dinner or cozy nights in, it’s a healthy meal that everyone will love!

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

Cook Mode Prevent your screen from going dark

Instructions

Layer the chicken breasts in the slow cooker.
Top with chopped bell pepper, onion, garlic, Rotel, tomato sauce, black beans, kidney beans, and corn.
Pour in the chicken broth and add all the seasonings.
Cover and cook on low for 6-8 hours or high for 4-5 hours.
Once cooked, remove the chicken breasts and shred them with two forks.
Return the shredded chicken to the slow cooker and mix it into the chili.
Serve in bowls with desired toppings.

Notes

Feel free to customize with your choice of toppings like cheese, avocado, or cilantro.
For added heat, consider including jalapeños or hot sauce.
This chili can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 650mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 27g
Cholesterol: 70mg