Slow Cooker Chicken Chili
Slow Cooker Chicken Chili is comforting, flavorful, and one of the easiest recipes you’ll ever make! Simply add all of your ingredients together and let the slow cooker do the rest.
Servings: 6 people
Ingredients
- 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
- 1 ½ cup white onions chopped
- 1 cup yellow bell pepper diced
- 1 (11 ounce) can corn (rinsed and drained) or 1 package of frozen corn
- 1 (19 ounce) can black beans, drained and rinsed
- 1 (21 ounce) bottle salsa sauce, medium
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 2 cups diced tomato drained
- 1 cup crushed tomato
- 1 tablespoon minced garlic
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon coriander
Topping:
- ½ cup mozzarella cheese
- 1 tablespoon chopped cilantro
Instructions
- Add all the ingredients to a slow cooker.
- Stir well to combine.
- Cover with lid and cook on low for 6-7 hours or high for 3 hours.
- Remove the chicken. Shred into pieces using a fork and return it to the slow cooker and stir well.
- Taste and add more salt or add ground black pepper if necessary.
- Cover the slow cooker and cook for about 10-15 more minutes.
- Serve warm topped with fresh cilantro and shredded cheese.
- Keep leftovers in a plastic/glass container in the refrigerator for up to a week.
- You can reheat in the microwave or on the stove.
Notes
Do not open the lid while the slow cooker is cooking your chicken chili. Since it takes a long time for the slow cooker to build up heat, when you open the lid to peak inside, the heat escapes, and your slow cooker will have to rebuild the heat.
Chicken thighs also work really well in this recipe if that’s what you prefer or have on hand.
To Store: Leftover crockpot chicken chili is perfect for quick and easy meals throughout the week! Allow the leftover chili to cool then transfer it to an airtight container and store in the refrigerator for up to 4 days.
To Freeze: Chili also keeps very well in the freezer, which makes it ideal for meal prep. You can store leftovers in a freezer-safe container or bag for up to 3 months.
To Reheat: Thaw overnight in the refrigerator and then reheat chili in the microwave or on the stovetop until heated through. If the chili seems a bit thick the next day, you can add a splash of water to help it along.
Nutrition
Serving: 1/6 | Calories: 290kcal | Carbohydrates: 46g | Protein: 22g | Fat: 3g | Cholesterol: 33mg | Sodium: 1181mg | Potassium: 1215mg | Fiber: 10g | Sugar: 9g