Description

Enjoy the amazing flavors of this Slow Cooker Chicken Chili made with tender chicken, beans, and spices. Perfect for a quick dinner or cozy night in, this chili is not only simple to prepare but also full of hearty ingredients that will satisfy your hunger.

Ingredients

Scale

1.5 pounds boneless skinless chicken breasts
1 large green bell pepper chopped
1 onion chopped
4 garlic cloves minced
20 ounces Rotel diced tomatoes and green chilies (2 10-ounce cans)
15 ounces no salt tomato sauce
15 ounces black beans rinsed and drained
15 ounces kidney beans rinsed and drained
12 ounces frozen corn kernels
1 ½ cups low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and pepper to taste

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Instructions

Place chicken breasts in an even layer in the slow cooker.
Top the chicken with chopped bell peppers, onion, minced garlic, Rotel, tomato sauce, black beans, kidney beans, and corn.
Pour in low sodium chicken broth and sprinkle the seasonings over the top.
Cover and cook on low for 6-8 hours or on high for 4-5 hours.
Once cooked, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir it into the chili mixture.
Ladle the chili into bowls and serve with your choice of toppings.

Notes

Feel free to adjust the spices according to your taste preferences.
This chili can be topped with cheese, sour cream, or avocado for added flavor.
Store leftovers in an airtight container for up to 3 days in the refrigerator.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 400mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 10g
Protein: 30g
Cholesterol: 70mg