Slow Cooker Chicken Chili
A hearty and flavorful slow cooker chicken chili made with tender chicken breasts, beans, tomatoes, and a blend of spices. Perfect for a comforting meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Ingredients
1 pound boneless skinless chicken breasts
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 (14.5-ounce) can diced tomatoes with green chilies
1 (8-ounce) can tomato sauce
1 medium onion, diced
3 cloves garlic, minced
1 cup chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, and diced onion on top of the chicken.
Add the minced garlic, chicken broth, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir gently to combine the ingredients evenly, being careful not to displace the chicken breasts too much.
Cover the slow cooker with the lid and cook on low for 6 hours.
After cooking, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine with the chili.
Cook for an additional 10 minutes on low to heat through.
Serve the chicken chili hot, optionally garnished with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.