Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (8 ounce) can tomato sauce
- 1 (1 ounce) packet taco seasoning
- 1 (1 ounce) packet ranch seasoning mix
- 1 cup water
Instructions
- Place chicken breasts in the bottom of a 6-quart slow cooker.
- Add black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, ranch seasoning mix, and water to the slow cooker.
- Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shredded.
- Remove chicken from the slow cooker and shred it using two forks.
- Return shredded chicken to the slow cooker and stir to combine with the chili.
- Serve warm with your favorite toppings.
Notes
- For extra spice, add a pinch of cayenne pepper or a chopped jalapeño.
- Garnish with shredded cheese, sour cream, avocado, or crushed tortilla chips.
- This chili freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg