Crock Pot Chicken Chili
Warm up your kitchen with this hearty and flavor-packed Crock Pot Chicken Chili recipe—an effortless, slow-cooked dish perfect for busy weeknights or cozy gatherings. Combining tender shredded chicken with a satisfying medley of black beans, kidney beans, sweet corn, and smoky spices like chili powder, cumin, and paprika, this chili is a comforting explosion of taste in every bite. With minimal prep time and the crock pot doing all the work, you can let the robust flavors develop over hours of gentle simmering. Serve it with fresh cilantro, a dollop of sour cream, and a sprinkle of cheddar cheese for a customizable, crowd-pleasing meal that will keep everyone coming back for seconds. Perfect for chili lovers, slow cooker enthusiasts, and anyone searching for an easy, protein-packed dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 14.5 oz canned diced tomatoes
- 15 oz canned black beans (drained and rinsed)
- 15 oz canned kidney beans (drained and rinsed)
- 15 oz canned corn (drained)
- 1 cup chicken broth
- 1 medium onion (diced)
- 3 pieces garlic cloves (minced)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
Instructions
Place the chicken breasts at the bottom of the crock pot.
Add the canned diced tomatoes, black beans, kidney beans, and corn on top of the chicken.
Pour the chicken broth into the crock pot.
Add the diced onion and minced garlic on top of the vegetables.
Sprinkle chili powder, ground cumin, paprika, dried oregano, salt, and black pepper evenly over the mixture.
Stir the ingredients carefully, ensuring that the spices are well distributed while keeping the chicken at the bottom.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before the cooking time ends, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crock pot and mix it into the chili.
Taste and adjust seasoning with additional salt or spices if needed.
Serve the chicken chili in bowls and garnish with chopped cilantro, shredded cheese, and sour cream, if desired.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 8.8 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
