Description
A heartwarming slow cooker chicken chili that’s quick to make and perfect for family dinners or chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (28 ounces) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the slow cooker.
- Add the black beans, kidney beans, corn, diced tomatoes, chopped onion, minced garlic, chili powder, cumin, salt, and pepper.
- Stir everything together to ensure even distribution of flavors.
- Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Once done, shred the chicken using two forks and mix it back into the chili before serving.
Notes
For added richness, garnish with fresh cilantro, shredded cheese, or sour cream. Serve with crusty bread or cornbread.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican