Description
A simple slow cooker chicken chili made with boneless skinless chicken breasts, black beans, pinto beans, diced tomatoes, diced tomatoes with green chilies, corn, and chili seasoning. Cook on low for 6 to 8 hours, shred the chicken, and combine before serving.
Ingredients
- 2 lb boneless skinless chicken breasts
- 2 (15-oz) cans black beans, drained and rinsed
- 2 (15-oz) cans pinto beans in seasoned sauce, undrained
- 2 (15-oz) cans diced tomatoes, undrained
- 1 (10-oz) can diced tomatoes and green chilies, undrained
- 1 (15-oz) can corn, drained
- 1 (2.25-oz) packet chili seasoning
Instructions
- Prep: Drain and rinse the black beans; drain the corn. Do not drain the pinto beans, diced tomatoes, or diced tomatoes with green chilies.
- Layer: Place the chicken breasts in a 6-qt slow cooker. Add the black beans, pinto beans, diced tomatoes, diced tomatoes with green chilies, corn, and chili seasoning.
- Cook: Cover and cook on LOW for 6 to 8 hours until the chicken is fully cooked (internal temperature of 165°F).
- Shred: Remove the chicken from the slow cooker and shred it using two forks.
- Finish: Return the shredded chicken to the slow cooker, stir until evenly combined, and let sit a few minutes before serving.
Notes
Chicken thighs can be substituted for breasts for a richer flavor. If you prefer a thicker chili, leave the lid off for the final 30–60 minutes of cooking or mash some beans against the side of the pot.
- Prep Time: PT5M
- Cook Time: PT360M
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 11 g
- Protein: 30 g
- Cholesterol: 75 mg