Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 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 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 packet (1.25 ounce) chili seasoning mix
- 1 cup chicken broth
- 1/2 cup water
- Optional toppings: shredded cheese, sour cream, cilantro, tortilla chips
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger slow cooker.
- Add the chopped onion, black beans, kidney beans, corn, crushed tomatoes, and diced tomatoes with green chilies to the slow cooker.
- Sprinkle the chili seasoning mix over the ingredients.
- Pour in the chicken broth and water.
- Stir gently to combine all ingredients.
- Cover the slow cooker 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.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeno with the seeds removed.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This chili also freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 60mg