Description
Experience the ultimate comfort with this protein-packed Slow Cooker Chicken Chili. By using a low and slow cooking process, this recipe ensures tender, juicy shredded chicken that absorbs a vibrant blend of spices, fire-roasted tomatoes, and hearty beans. This effortless meal is perfect for busy weeknights, requiring minimal prep before letting the crockpot create a depth of flavor that stovetop versions simply cannot match. A healthy, wholesome, and crowd-pleasing dinner that delivers consistent results every single time.
Ingredients
1.5 lbs Boneless, skinless chicken breast
2 cans Black beans, drained and rinsed
1 can Fire-roasted diced tomatoes
1 cup Corn, frozen or canned
2 cups Low sodium chicken broth
1 Onion, finely chopped
2 tbsp Chili powder
1 tbsp Cumin
1 tsp Garlic powder
Instructions
Place the chicken breasts at the bottom of the slow cooker insert.
Layer the black beans, diced tomatoes, corn, and finely chopped onions over the chicken.
Sprinkle the chili powder, cumin, and garlic powder evenly across the mixture.
Pour the chicken broth over the ingredients.
Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
Remove the chicken breasts, shred using two forks, and return the meat to the slow cooker to combine with the sauce before serving.
Notes
Feel free to garnish with fresh cilantro, avocado slices, or a dollop of sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 70mg