Description

This Slow Cooker Chicken Chili is not only packed with flavor but is also incredibly easy to prepare. With tender chicken, hearty beans, vibrant vegetables, and a blend of spices, it’s perfect for quick dinners and gatherings.

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

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Instructions

Layer chicken breasts in the slow cooker.
Add the chopped bell pepper, onion, minced garlic, Rotel, tomato sauce, black beans, kidney beans, and corn on top of the chicken.
Pour in the low sodium chicken broth and sprinkle with ground cumin, chili powder, dried parsley, dried oregano, and smoked paprika.
Cover and cook on low for 6-8 hours or high for 4-5 hours.
Once cooked, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
Serve hot in bowls and add any desired toppings.

Notes

Feel free to adjust the level of spices to suit your taste preference.
This chili can also be frozen for easy meals later.
Add toppings such as cheese, sour cream, or avocado for extra flavor.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 5g
Sodium: 400mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 25g
Cholesterol: 70mg