How to make Chicken Chili in a Slow Cooker? (Ready in few minutes)

This recipe for Slow Cooker Chicken Chili comes together quickly and is a filling, wholesome dinner that the whole family will enjoy.

A flavorful and nutritious chicken chili

Coming home from a busy day to a fantastic dinner that is hot and ready is one of life’s few pleasures. My family loves this slow cooker chicken chili since it is not only hearty but also leaner than other beef-based dishes.

This dish is particularly great since you can add any vegetables you have on hand to it.

Include the Variety You Enjoy

This recipe is quite adaptable. In this recipe, I’ve used chicken breast, but you could also use ground chicken or turkey (you’ll need to boil it first) and cut the broth down to 2 cups. Both white and red kidney beans work well in this dish. Bell peppers come in a variety of colors, which I love to use, but you can use any color you have on hand!

We like to add different toppings to our slow cooker chicken chili! From tortilla strips, cheese, and sour cream to thinly sliced green onions! A fun way to sample new tastes, combine old favorites, and create the chili bowl that’s just right for you is to set up a chili bar!

Chicken Chili

This recipe for Slow Cooker Chicken Chili comes together quickly and is a filling, wholesome dinner that the whole family will enjoy.

Ingredients

• 3 large boneless skinless chicken breasts
• 1 cup bell peppers (red or orange), diced
• 1 green bell pepper diced
• 15 ounces of corn drained & rinsed
• 1 jalapeno pepper seeded & minced
• 14 ounces of black beans drained & rinsed
• 14 ounces of kidney beans drained & rinsed
• 1 large onion diced
• 10 ounces Rotel tomatoes 1 can
• ¾ cup salsa
• 2 limes juiced
• 3 cups chicken broth low sodium
• 1 ½ teaspoons cumin
• 3 cloves garlic
• 1 tablespoon chili powder
• 1 can of refried beans

Instructions

1. In the slow cooker, add the chicken, bell peppers, jalapenos, corn, beans, onions, and tomatoes.
2. Salsa, lime juice, chicken broth, garlic, cumin, and chili powder should all be combined in a big bowl. Give the chicken mixture a pour.
3. Cook for 3–4 hours on high or 6–8 hours on low. Discard and shred the chicken. Reintroduce the chicken to the slow cooker, toss in the refried beans, and heat for an additional 15 to 20 minutes.
4. Serve with your preferred garnishes.

Nutrition information

Calories: 377 | Carbohydrates: 59g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 993mg | Potassium: 1224mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1684IU | Vitamin C: 70mg | Calcium: 93mg | Iron: 5mg