Slow Cooker Chicken Chili
This Slow Cooker Chicken Chili is a “set it and forget it” recipe that’s perfect for busy weeknights. It’s loaded with shredded chicken, beans, and corn with a tomato base and classic chili spices. Hearty, filling, and super easy to make!
Servings: 8 to 10 people
Calories: 323kcal
Ingredients
- 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
Store slow cooker chicken chili in the fridge for 4 days.
Nutrition
Calories: 323kcal | Carbohydrates: 44g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 385mg | Potassium: 1249mg | Fiber: 12g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 5mg