Slow Cooker Chicken Chili
A hearty and comforting dish that transforms simple ingredients into a flavorful meal, perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts Can use frozen chicken, increase cook time
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder Adjust to taste
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup chicken broth Can reduce for thicker chili
Optional Toppings
- sour cream For a tangy contrast
- shredded cheese For extra richness
- chopped green onions For a pop of color and flavor
Instructions
Preparation
- Place the chicken breasts in the bottom of your slow cooker.
- Add the diced tomatoes, kidney beans, black beans, corn, chopped onion, and minced garlic.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper to taste.
- Pour the chicken broth over the entire mixture.
- Give it a gentle stir to combine all elements.
Cooking
- Cover the slow cooker and set it on low for about 6 to 8 hours or high for 4 to 6 hours.
- Once cooked, shred the chicken with forks right in the pot and stir everything together.
Serving
- Ladle the chili into warm bowls and offer a selection of toppings on the side.
- Consider serving with crusty bread or tortilla chips for dipping.
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Notes
To enhance the flavor, brown the chicken before adding it to the slow cooker. Adjust spices to taste and refrigerate leftovers for 3-4 days or freeze for up to 3 months.