Description
This comforting slow cooker chicken chili is the ultimate hands-off meal for busy families. By layering tender chicken breasts, fiber-rich black and kidney beans, and aromatic spices like cumin and chili powder, you create a deep, complex flavor profile with minimal effort. The slow, steady heat ensures the meat becomes perfectly tender, making it easy to shred before serving. Finished with a bright splash of lime, this hearty dinner is both healthy and deeply satisfying for any night of the week.
Ingredients
1.5 lbs boneless skinless chicken breasts
15 oz can black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
28 oz can diced fire-roasted tomatoes
2 cups low-sodium chicken broth
2 tbsp chili powder
1 tbsp ground cumin
1 medium onion, diced
3 cloves garlic, minced
1 tbsp lime juice (for finishing)
Instructions
Place the diced onion and minced garlic at the bottom of the slow cooker.
Add the chicken breasts on top of the aromatics.
Add the black beans, kidney beans, and diced tomatoes to the cooker.
Pour in the chicken broth, then sprinkle the chili powder and cumin over the mixture.
Cover and cook on High for 4-6 hours or Low for 7-8 hours.
Once the cooking time is complete, remove the chicken and shred it using two forks.
Return the shredded chicken to the slow cooker and stir well.
Stir in the fresh lime juice before serving.
Notes
Use chicken thighs for a moister result if preferred. For extra heat, add a diced jalapeño or a pinch of cayenne pepper during the cooking process. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Southwest
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 65mg