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–+ servings
slow cooked chicken chili

Chicken Chili Crockpot

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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 25 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Crockpot
  • 1 Cutting board
  • 1 Knife
  • 1 can opener
  • 1 Mixing spoon

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 can corn 15 ounces, drained
  • 1 can diced tomatoes 14.5 ounces
  • 1 can chopped green chilies 4 ounces
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese optional
  • 1/4 cup fresh cilantro chopped, optional

Instructions
 

  • Place the chicken breasts at the bottom of the crockpot.
  • Add black beans, kidney beans, corn, diced tomatoes, and green chilies on top of the chicken.
  • Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the ingredients.
  • Pour the chicken broth into the crockpot.
  • Stir the ingredients gently to mix the spices evenly.
  • Cover the crockpot with its lid and set it to cook on low for 6 hours.
  • Once cooked, use two forks to shred the chicken directly in the crockpot.
  • Mix the shredded chicken and other ingredients well.
  • Allow the chili to rest for 10 minutes before serving.
  • Serve hot, garnished with shredded cheddar cheese and cilantro if desired.

Notes

For a thicker chili, you can mash some of the beans before adding them to the crockpot. Adjust the seasoning to taste and add a squeeze of lime juice for extra freshness before serving. If you prefer a spicier chili, consider adding a chopped jalapeno or additional green chilies.
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