Simple Slow Cooker Chicken Chili
A hearty and fuss free dinner that is perfect for busy school nights.
recipesbynani.comWhen the school year starts, life gets busy fast. This slow cooker chicken chili is a lifesaver because you can just toss everything into the pot in the morning and have a warm dinner waiting for you when the kids get home.
My family loves this recipe because it is filling but not too spicy. If you have any leftovers, they honestly taste even better the next day once the flavors have had time to settle together.
🧺 Ingredients
- 2 large chicken breasts
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup frozen corn
- 1 cup chicken broth
- 1 packet chili seasoning
- 1 teaspoon garlic powder
- 1 small onion, diced
👩🍳Instructions
- 1
Place the chicken breasts at the bottom of your slow cooker.
- 2
Add the black beans, kidney beans, diced tomatoes, corn, onion, and chicken broth on top.
- 3
Sprinkle the chili seasoning and garlic powder over the ingredients.
- 4
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 5
Use two forks to shred the chicken directly in the pot before serving.
💡 Tips
Serve this chili with a dollop of sour cream and shredded cheddar cheese on top. You can store leftovers in an airtight container in the fridge for up to three days or freeze them for a quick meal later in the month.
Made this recipe? Let us know how it went.
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