Slow Cooker Chunky Chicken Chili
Cozy up with a hearty bowl of Slow Cooker Chunky Chicken Chili, the ultimate comfort food for busy weeknights and chilly days. Packed with tender shredded chicken, vibrant bell peppers, savory beans, and a blend of warming spices, this recipe delivers bold, smoky flavors in every bite. The best part? Your slow cooker does all the work! Simply layer the ingredients—including juicy diced tomatoes, black and pinto beans, and fragrant garlic—and let it simmer to perfection. This gluten-free, high-protein chili is easily customizable, with optional toppings like shredded cheddar, fresh cilantro, and sour cream adding the perfect finishing touch. Serve it with cornbread or tortilla chips for a crowd-pleasing meal that's as easy as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic cloves, minced
- 28 ounces Diced tomatoes, with juices
- 15 ounces Tomato sauce
- 15 ounces Black beans, drained and rinsed
- 15 ounces Pinto beans, drained and rinsed
- 1 cup Chicken broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 cup Shredded cheddar cheese (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Place the chicken breasts at the bottom of your slow cooker.
Add the diced onion, red and green bell peppers, and minced garlic to the slow cooker, spreading evenly over the chicken.
Pour the diced tomatoes (with their juices) and the tomato sauce over the vegetables and chicken.
Add the black beans, pinto beans, and chicken broth to the slow cooker.
Sprinkle the chili powder, ground cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using) evenly over the mixture.
Use a large spoon to gently stir the ingredients together without disturbing the chicken on the bottom.
Cover the slow cooker with the lid and set to cook on low for 6-8 hours, or high for 3-4 hours.
About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the chili to combine.
Taste and adjust seasonings as needed, adding more salt or spices if desired.
Ladle the chunky chicken chili into bowls and garnish with fresh chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Serve hot with a side of cornbread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 5739 mg | 250% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 78.1 g | 279% | |
| Total Sugars | 54.0 g | ||
| Protein | 312.4 g | 625% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1654 mg | 127% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 7258 mg | 154% | |
*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.
