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Chicken Chili

overview shot of chicken chili with spoon and cilantro
The combination of juicy chicken and the classic chili dish compliment each other; filling your stomach and your soul with warmth.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 10 cups
Calories 275kcal
Author Sandra

Ingredients

  • 16 ounces black beans drained
  • 16 ounces kidney beans drained
  • 2 cloves garlic minced
  • 1 medium red onion chopped
  • 1 jalapeno pepper minced
  • 1/2 green bell pepper chopped
  • 1 red bell pepper chopped
  • 10 ounces frozen corn kernels
  • 20 ounces red enchilada sauce
  • 28 ounces diced tomatoes drained
  • 1 tablespoon cumin
  • 1.5 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 lbs boneless, skinless chicken breasts 2 chicken breasts
  • 1/4 cup chopped fresh cilantro + more to top

Instructions

  • Combine all the ingredients in the slow cooker. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours (this is my ideal way to cook it) or on high for 4 hours, stirring occasionally.
  • When there is 1 hour left, remove chicken and shred. Stir into sauce and continue cooking. I like to remove the lid about 30 minutes before I serve to cool it off a little and let it thicken
  • Top with fresh cilantro, shredded cheese, chopped scallions, avocado, sour cream, or plain Greek yogurt.

Nutrition

Serving: 1cup | Calories: 275kcal | Carbohydrates: 39g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 942mg | Potassium: 926mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1300IU | Vitamin C: 35mg | Calcium: 73mg | Iron: 5mg