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Crockpot Chicken Chili

Crockpot Chicken Chili Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 1 (15 oz) can fire-roasted diced tomatoes, with juices
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (4 oz) can diced green chiles
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Shredded cheddar, sour cream, cilantro, avocado, and tortilla chips for serving

Method
 

  1. Season chicken with salt and pepper. Place in a 6-quart slow cooker. Add beans, tomatoes, corn, green chiles, onion, garlic, chili powder, cumin, smoked paprika, and chicken broth. Stir gently.
  2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is tender and shreds easily.
  3. Remove chicken, shred with two forks, and return to the slow cooker. Stir to combine and adjust thickness with broth if needed.
  4. Ladle chili into bowls and top with cheese, sour cream, cilantro, and avocado. Serve hot.

Notes

Cook time can range from 6 to 8 hours on low depending on your slow cooker. If you prefer an even thicker chili, mash some of the beans before adding or let it cook uncovered on high for the last 30 minutes. Leftovers taste fantastic the next day.