Slow Cooker Chicken Chili
A hearty and flavorful chili that’s easy to prepare and perfect for a crowd.
Nutrition per serving
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro
Portion guidance
Serve approximately 1.5 cups per serving.
Step-by-step method
- 1
Place chicken breasts in the slow cooker.
- 2
Add diced tomatoes, kidney beans, corn, chopped onion, minced garlic, and chicken broth.
- 3
Stir in chili powder, cumin, salt, and pepper.
- 4
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through.
- 5
Remove chicken from slow cooker, shred it, and return it to the pot.
- 6
Serve hot with desired toppings.
Smart substitutions
Swap
Chicken breasts
Ground chicken or turkey
Swap
Kidney beans
Pinto beans or black beans
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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