Description
A hearty slow cooker chili made with chicken, beans, and spices.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 can (14 oz) diced tomatoes
- 3 cups low-sodium chicken broth
- Fresh cilantro for garnish (optional)
Instructions
- Prep your ingredients by chopping the garlic, onion, and red bell pepper.
- Place chopped onion and minced garlic in the slow cooker as a base.
- Layer boneless chicken breasts over the onions and garlic.
- Add kidney beans, black beans, chopped red bell pepper, and diced tomatoes.
- Sprinkle chili powder and cumin evenly over all ingredients.
- Pour low-sodium chicken broth over everything until submerged.
- Cook on low for 6-8 hours or high for 3-4 hours without opening the lid.
- Once cooked, shred the chicken with two forks and stir to combine before serving hot.
Notes
- For a spicier chili, add diced jalapeños or cayenne pepper.
- Serves well with cornbread or over rice.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg