Description
This Slow Cooker Chicken Chili is a comforting dish featuring tender chicken, vibrant veggies, and hearty beans. It’s simple to prepare and perfect for a filling meal or gathering with friends and family.
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
- Layer chicken breasts in the slow cooker.
- Add chopped bell peppers, onion, minced garlic, Rotel, tomato sauce, black beans, kidney beans, and corn.
- Pour in the chicken broth and sprinkle on seasonings.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, remove chicken breasts, shred with forks, and return to the pot. Stir to combine.
- Serve in bowls with desired toppings.
Notes
Feel free to adjust the spices based on personal preference.
Add toppings like cheese or avocado for extra flavor.
Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg