Go Back
+ servings
Print Recipe
0 from 0 votes

Chicken Chili

The combination of juicy chicken and the classic chili dish compliment each other; filling your stomach and your soul with warmth.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Main Course
Cuisine: Southwest
Servings: 12
Calories: 176kcal
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
  • 1/2 red bell pepper chopped
  • 1/2 orange bell pepper chopped
  • 2 carrots diced
  • 10 ounces frozen corn kernels
  • 8 ounces tomato 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
  • 2-3 boneless, skinless chicken breasts uncooked
  • 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

Calories: 176kcal | Carbohydrates: 30g | Protein: 12g | Fat: 1g | Cholesterol: 12mg | Sodium: 437mg | Potassium: 716mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2530IU | Vitamin C: 29.5mg | Calcium: 63mg | Iron: 3.7mg