Hearty Chicken Chili Crock Pot
Warm up your kitchen with this Hearty Chicken Chili Crock Pot recipe—a soul-satisfying dish that's perfect for busy weeknights or cozy gatherings. Packed with tender shredded chicken, two types of hearty beans, and a flavorful medley of diced tomatoes, smoked paprika, and chili powder, this chili is a delicious marriage of robust spices and comforting textures. The slow cooker does all the work, transforming simple pantry staples like black beans, kidney beans, and frozen corn into a rich, savory stew that’s bursting with flavor. Top it off with creamy avocado, shredded cheddar cheese, fresh cilantro, or a dollop of tangy sour cream for a customizable finish. With minimal prep and a hands-free cooking process, this Crock Pot chicken chili makes a flavorful, stress-free meal for the whole family to enjoy!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 15 oz Red kidney beans (drained and rinsed)
- 15 oz Black beans (drained and rinsed)
- 14.5 oz Diced tomatoes with green chilies
- 8 oz Tomato sauce
- 1 cup Frozen corn
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 1.5 cups Chicken broth
- 2 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Avocado (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 2 tbsp Cilantro (optional, for garnish)
- 0.25 cup Sour cream (optional, for garnish)
Instructions
Place the boneless, skinless chicken breasts in the bottom of the Crock Pot.
Add the red kidney beans, black beans, diced tomatoes with green chilies, tomato sauce, and frozen corn on top of the chicken.
Add the diced onion and minced garlic to the Crock Pot.
Pour the chicken broth over the ingredients.
Sprinkle the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper evenly across the top.
Stir the ingredients gently to combine, ensuring the chicken is fully submerged in the mixture.
Cover the Crock Pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
About 30 minutes before the cooking time ends, carefully remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the Crock Pot and stir to combine. Let the chili continue cooking for the remaining time.
Serve the chili hot in bowls and garnish with diced avocado, shredded cheddar cheese, cilantro, and sour cream as desired.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 8.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1133 mg | 24% | |
*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.
