Slow Cooker Chicken Chili
A hearty and flavorful slow cooker chicken chili made with tender shredded chicken, beans, tomatoes, and a blend of spices. Perfect for a comforting meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 1/2 pounds boneless skinless chicken breasts
1 medium yellow onion, diced
3 cloves garlic, minced
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 and cook for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for an additional 1 minute until fragrant. Remove from heat.
Place the chicken breasts in the bottom of the slow cooker.
Add the cooked onion and garlic mixture on top of the chicken.
Pour in the diced tomatoes with their juice, black beans, kidney beans, corn, and chicken broth.
Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper evenly over the ingredients in the slow cooker.
Stir gently to combine the spices with the other ingredients, being careful not to displace the chicken too much.
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.
Add lime juice and chopped fresh cilantro, stirring well.
Taste and adjust seasoning if needed before serving.