Slow Cooker Chicken Chili
Slow cooker chicken chili is healthy, delicious and easy to make in the crockpot. Try this recipe for game day or on a cold winter night!
Ingredients
- 1 medium onion, chopped
- One 16-oz can black beans,, rinsed and drained
- One 16-oz can kidney beans,, rinsed and drained
- 1 cup tomato sauce
- 10 oz package frozen corn kernels, about 2 1/3 cups
- Two 14.5-oz cans diced tomatoes with chilies
- 1 oz. taco seasoning, recipe for homemade seasoning here
- 1 teaspoon cumin*
- 1 teaspoon chili powder*
- 24 oz (1 1/2 lbs) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- ¼ cup chopped fresh cilantro for garnish
Instructions
- Combine beans, canned tomato, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover.
- Cook on low for 10 hours or on high for 6 hours.
- Half hour before serving, remove chicken and shred with a fork. Return chicken to slow cooker and stir in. Serve with fresh cilantro, cheese and/or sour cream.
Notes
Spice: One teaspoon cumin and one teaspoon chili yields a less spicy chili. For more heat, increase both measurements to 1 1/2 teaspoons and add jalapeños.
Store chili in an airtight container in the refrigerator for up to 4 days.
Freeze chili in an airtight container for up to 4 months. Defrost in the refrigerator before reheating and serving.
Serving: 1serving, Calories: 317kcal, Carbohydrates: 43g, Protein: 31g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 436mg, Potassium: 979mg, Fiber: 12g, Sugar: 4g, Vitamin A: 655IU, Vitamin C: 9mg, Calcium: 77mg, Iron: 5mg