Slow Cooker Chicken and Bean Chili
Warm up any day with this hearty and flavorful Slow Cooker Chicken and Bean Chili, a comforting recipe that’s as easy to make as it is delicious. Packed with tender shredded chicken, protein-rich black and kidney beans, and a medley of bold spices like smoky paprika, chili powder, and cumin, this chili becomes a hands-off family favorite thanks to the slow cooker. A touch of sweetness from frozen corn and the option to customize with toppings like sour cream, shredded cheese, or creamy avocado make this dish truly irresistible. Ready in just 15 minutes of prep and perfect for meal prep or cozy gatherings, this gluten-free, one-pot wonder is a must for your weekly rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes (with juices)
- 15 oz canned black beans, rinsed and drained
- 15 oz canned kidney beans, rinsed and drained
- 16 oz canned tomato sauce
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup frozen corn
- as desired optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
Place the boneless, skinless chicken breasts in the bottom of a slow cooker.
Add the diced onion, minced garlic, canned diced tomatoes (with juices), black beans, kidney beans, and tomato sauce on top of the chicken.
Pour in the chicken broth to ensure there is enough liquid.
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the ingredients.
Gently stir the mixture to distribute the spices, ensuring the chicken remains at the bottom of the slow cooker.
Cover the slow cooker with the lid and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Once the cooking time is complete, use tongs or a fork to carefully remove the chicken breasts from the slow cooker. Shred the chicken using two forks.
Return the shredded chicken to the slow cooker and stir to combine it with the chili.
Add the frozen corn, stir, and allow the chili to cook for an additional 15 minutes on HIGH to heat through the corn.
Taste the chili and adjust the seasoning with more salt or pepper, if needed.
Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, or diced avocado. Enjoy!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7475 mg | 325% | |
| Total Carbohydrate | 261.4 g | 95% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 56.7 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 6990 mg | 149% | |
*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.
