Description
This Slow Cooker Chicken Chili is full of amazing flavors with tender chicken, hearty beans, and zesty spices, making it an easy and comforting meal for family and friends.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 1 large green bell pepper chopped
- 1 onion chopped
- 4 garlic cloves minced
- 20 ounces Rotel diced tomatoes and green chilies (2 10-ounce cans)
- 15 ounces no salt tomato sauce
- 15 ounces black beans rinsed and drained
- 15 ounces kidney beans rinsed and drained
- 12 ounces frozen corn kernels
- 1 ½ cups low sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Place chicken breasts in an even layer and top with bell peppers, onion, garlic, Rotel, tomato sauce, beans, and corn.
- Add the chicken broth and seasonings.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Remove the chicken breasts and shred using two forks. Return the shredded chicken to the slow cooker and mix it into the chili.
- Ladle into bowls and serve with toppings or sides of your choice.
Notes
For a thicker chili, reduce the amount of chicken broth
Feel free to add your favorite toppings such as cheese or avocado
This chili can be stored in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg