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Slow Cooker Chicken Chili

A comforting and protein-packed meal with tender chicken, hearty beans, and flavorful spices, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

Preparation
  1. Place the chicken breasts in the slow cooker.
  2. Add the kidney beans, black beans, diced tomatoes, chicken broth, onion, garlic, chili powder, cumin, salt, and pepper.
  3. Stir to combine.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  2. Before serving, shred the chicken in the pot and stir everything together.
Serving
  1. Serve hot and enjoy! Consider garnishing with shredded cheese, sour cream, avocado, or fresh cilantro.

Notes

For added flavor, sauté the onions and garlic before adding them to the slow cooker. Adjust the spices to taste, add diced jalapeños or cayenne pepper for heat. Use rotisserie chicken for quicker prep. Garnish with lime juice for citrus flavor. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.