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 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (1.25-ounce) packet chili seasoning mix
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 cup chicken broth
- Salt and black pepper to taste
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add black beans, kidney beans, corn, crushed tomatoes, diced tomatoes with green chilies, onion, and garlic to the slow cooker.
- Sprinkle chili seasoning mix, cumin, smoked paprika, and cayenne pepper (if using) over the ingredients.
- Pour in chicken broth.
- 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 into the chili.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can use boneless, skinless chicken thighs instead of breasts for a richer flavor.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Adjust the amount of liquid for your desired chili consistency.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 65mg