Description
A hearty and flavorful slow cooker chicken chili made with tender chicken breasts, beans, tomatoes, and a blend of spices. Perfect for a cozy meal with minimal effort.
Ingredients
1.5 pounds boneless skinless chicken breasts
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 cup low sodium chicken broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Juice of 1 lime
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion, red bell pepper, and minced garlic. Sauté for 3-4 minutes until vegetables are softened.
Transfer the sautéed vegetables to the slow cooker.
Add the chicken breasts to the slow cooker on top of the vegetables.
Add diced tomatoes with their juice, black beans, kidney beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper to the slow cooker.
Stir gently to combine all ingredients, ensuring the chicken breasts are mostly covered by the mixture.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Squeeze the juice of one lime over the chili and stir in chopped fresh cilantro.
Taste and adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours