Description
Enjoy the hearty blend of chicken, beans, and spices in this Slow Cooker Chicken Chili. It’s a simple yet mouthwatering choice for a quick dinner that your family will love.
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.
- Place lid on top and cook on the low setting for 6-8 hours or the high setting for 4-5 hours.
- Remove the chicken breasts and shred using two forks. Return shredded chicken to slow cooker and stir into the chili.
- Ladle into bowls and serve with any toppings or sides of choice.
Notes
Feel free to add more vegetables for added nutrition.
For a spicy kick, include diced jalapeños or hot sauce.
This chili can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg