Slow Cooked Chicken Chili
Warm, hearty, and packed with bold flavors, this Slow Cooked Chicken Chili is the ultimate comfort food for any season. Perfectly seasoned with a robust blend of chili powder, cumin, paprika, and oregano, this one-pot wonder combines tender shredded chicken with protein-rich kidney and black beans, tangy tomatoes, and a medley of fresh vegetables for a nutritious, wholesome meal. The slow cooker does all the work, transforming simple pantry staples into a rich, satisfying chili that’s perfect for family dinners, game day gatherings, or meal prep. Customize your bowl with optional toppings like sour cream, shredded cheddar, chopped cilantro, or crunchy tortilla chips for a personal touch. With just 15 minutes of prep and a hands-off cooking time, this easy chicken chili recipe will quickly become a go-to favorite in your weeknight dinner rotation. Perfect for slow cooker recipes, chili lovers, and cozy, flavorful meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 28 ounces Diced tomatoes (canned)
- 8 ounces Tomato sauce
- 1 cup Chicken broth
- 15 ounces Red kidney beans (canned, drained and rinsed)
- 15 ounces Black beans (canned, drained and rinsed)
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Bell pepper, diced (any color)
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (for serving, optional)
- 0.5 cup Shredded cheddar cheese (for serving, optional)
- 1 bag Tortilla chips (for serving, optional)
Instructions
Place the boneless chicken breasts at the bottom of your slow cooker.
Pour in the diced tomatoes, tomato sauce, and chicken broth.
Add the drained and rinsed red kidney beans and black beans to the slow cooker.
Top with the diced onion, minced garlic, and diced bell pepper.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper.
Stir gently to combine all the ingredients, ensuring the chicken is submerged in the mixture.
Cover the slow cooker with its lid and set it to cook on LOW for 6 hours or on HIGH for 3 hours.
Once the cooking time is finished, use two forks to shred the chicken breasts directly in the slow cooker.
Stir the shredded chicken back into the chili to evenly incorporate.
Taste the chili and adjust the seasonings, if necessary.
Serve hot, garnished with chopped cilantro, a dollop of sour cream, shredded cheddar cheese, and tortilla chips on the side (if using).
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 7989 mg | 347% | |
| Total Carbohydrate | 359.9 g | 131% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 48.1 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1355 mg | 104% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 6004 mg | 128% | |
*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.
