Sweet Smoky Paprika Chicken Chili Slow Cooker
Dive into the irresistible flavors of Sweet Smoky Paprika Chicken Chili, a slow cooker recipe that’s as comforting as it is easy to prepare. Tender, shredded chicken is infused with a rich blend of sweet smoked paprika, chili powder, and cumin, creating a bold and smoky base that’s perfectly balanced by the addition of brown sugar. Combined with hearty red kidney beans, juicy corn, and fire-roasted crushed tomatoes, this dish offers a wholesome, well-rounded meal in every bite. The slow cooker does all the work, melding the robust spices into the chicken over six hours, making it an ideal recipe for busy weeknights or lazy weekends. Serve this savory chili with a splash of sour cream, gooey cheddar cheese, and vibrant cilantro for a crowd-pleasing dinner your family will love. Perfect for those searching for a smoky chicken chili or easy slow cooker recipes!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Sweet smoked paprika
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces Crushed tomatoes
- 1 cup Chicken broth
- 15 ounces Red kidney beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned and drained)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-5 minutes until softened, then add the minced garlic and cook for an additional minute until fragrant.
Transfer the cooked onion and garlic mixture to the slow cooker.
Place the chicken breasts on top of the onion and garlic mixture in the slow cooker.
In a small bowl, combine the sweet smoked paprika, chili powder, ground cumin, brown sugar, salt, and black pepper. Sprinkle this spice mixture evenly over the chicken breasts.
Add the crushed tomatoes, chicken broth, red kidney beans, and corn to the slow cooker. Stir gently to combine the ingredients without disturbing the chicken too much.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine.
Taste the chili and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 987 mg | 21% | |
*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.
