Slow Cooker Chicken Chili
Warm up your kitchen and your soul with this hearty Slow Cooker Chicken Chili, a comforting blend of tender shredded chicken, robust spices, and creamy beans. Loaded with protein-packed black and kidney beans, sweet bursts of corn, and a medley of savory seasonings like chili powder, cumin, and paprika, this recipe is both wholesome and flavor-packed. With a hands-off prep taking just 15 minutes, your slow cooker does all the work, simmering the ingredients to perfection over several hours. Customize your bowl with fresh cilantro, melty cheddar cheese, or a dollop of sour cream for a personal touch. Ideal for busy weeknights, game-day gatherings, or cozy family meals, this chicken chili is a crowd-pleaser that guarantees both simplicity and satisfaction.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can diced tomatoes (14 oz can)
- 1 can black beans (15 oz can), drained and rinsed
- 1 can kidney beans (15 oz can), drained and rinsed
- 1 cup frozen corn
- 1 cup chicken broth
- 1 piece yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for serving)
- 0.5 cup sour cream (for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced tomatoes, black beans, kidney beans, and frozen corn on top of the chicken.
Pour the chicken broth into the slow cooker.
Add the diced onion and minced garlic.
Sprinkle the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and red pepper flakes (if using) evenly over the ingredients.
Stir the top layer of ingredients gently to distribute the spices, being careful not to disturb the chicken at the bottom.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine all the ingredients.
Serve the chili hot. Garnish with chopped fresh cilantro, and optionally top with shredded cheddar cheese and a dollop of sour cream.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 12.3 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1037 mg | 80% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3989 mg | 85% | |
*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.
