Slow Cooker Chicken Chili
A hearty and satisfying dish that combines tender chicken, vibrant vegetables, and spices, all cooked slowly for a flavorful and easy meal.
Ingredients
Main ingredients
- 2 lbs boneless, skinless chicken breasts Fresh chicken yields the best flavor.
- 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 according to spice preference.
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup chicken broth Essential for a moist chili.
Optional toppings
- sour cream
- shredded cheese
- chopped green onions
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Add diced tomatoes, kidney beans, black beans, and corn kernels on top.
- Scatter chopped onion and minced garlic over the mixture.
- Season with chili powder, cumin, paprika, salt, and pepper.
- Pour the chicken broth over all the ingredients.
- Gently stir the mixture to combine.
Cooking
- Cover your slow cooker and set it to cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- Once the cooking is done, use two forks to shred the chicken in the pot.
- Stir everything together and let it sit for a few minutes before serving.
Serving
- Serve the chili in warm bowls, adding optional toppings like sour cream, shredded cheese, or green onions.
- For a hearty meal, pair it with warm cornbread or a crisp green salad.
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Notes
Proper storage is essential. Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Adjust spices to personal preference.