Crock Pot Chili Chicken
Dive into the hearty, flavor-packed world of comfort food with Crock Pot Chili Chicken, a slow-cooked masterpiece that's as easy to prepare as it is satisfying. Tender, shredded chicken breasts are infused with the warmth of chili powder, cumin, and smoked paprika, simmering alongside protein-rich red kidney and black beans, vibrant diced tomatoes, and a medley of aromatic vegetables. The crock pot does all the hard work, melding the bold, savory flavors over six hours of hands-off cooking. Perfect for meal prep or feeding a crowd, this versatile dish is ideal served with cornbread, rice, or crunchy tortilla chips. Quick to prep and utterly irresistible, this slow cooker chili chicken is destined to become a weeknight favorite!
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Recipe Information
Ingredients
- 2 pieces Skinless, boneless chicken breasts
- 1 can (15 oz) Red kidney beans (drained and rinsed)
- 1 can (15 oz) Black beans (drained and rinsed)
- 1 can (15 oz) Diced tomatoes (with juice)
- 1 can (8 oz) Tomato sauce
- 1 large Red bell pepper (diced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 1 cup Chicken broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat.
Place the chicken breasts in the bottom of the crock pot.
Add the sautéed onion, bell pepper, and garlic mixture on top of the chicken.
Pour in the kidney beans, black beans, diced tomatoes (with juice), and tomato sauce. Stir gently to combine.
Add the chicken broth, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to distribute the spices evenly.
Cover the crock pot with its lid and cook on low for 6 hours, or until the chicken is cooked through and easily shredded.
Once the chicken is fully cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the chili.
Taste and adjust seasoning, if necessary.
Serve hot, garnished with chopped fresh cilantro if desired. This chili pairs well with cornbread, rice, or tortilla chips.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 38.9 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 5115 mg | 109% | |
*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.
