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Slow Cooker Chicken Chili

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Slow Cooker Chicken Chili is a hearty, comforting dish made with tender shredded chicken, beans, tomatoes, and spices. It’s an easy, hands-off recipe perfect for busy weeknights or chilly weekends, delivering all the rich flavors of chili with a leaner protein.

Ingredients

  • 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce or crushed tomatoes
  • 2 cans (15 oz each) beans (black, kidney, or white), drained and rinsed
  • 1 cup corn (frozen or canned and drained)
  • 2 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips

Instructions

  1. Place chicken breasts or thighs in the bottom of the slow cooker.
  2. Add chopped onion, garlic, diced tomatoes, tomato sauce, beans, corn, and chicken broth.
  3. Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir gently to combine.
  4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is fully cooked and tender.
  5. Remove chicken, shred with two forks, and return to the slow cooker. Stir to combine.
  6. Taste and adjust seasoning as needed.
  7. Serve hot with desired toppings like cheese, sour cream, or avocado.

Notes

Use rotisserie chicken for a quicker version—add it during the last hour.Add jalapeños or chipotle peppers for a spicier kick.For a creamy chili, stir in cream cheese or Greek yogurt near the end of cooking.Swap in different beans or veggies to suit your taste.Freeze leftovers for up to 3 months in airtight containers.

Nutrition

Find it online: https://cookibly.com/slow-cooker-chicken-chili/