A hearty, flavorful chili made with tender shredded chicken, beans, and a rich tomato base, all slow-cooked with simple spices. This easy crockpot recipe is perfect for busy nights, meal prep, or feeding a crowd.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 large green bell pepper chopped
1 onion chopped
4 garlic cloves minced
2 10 oz cans Rotel diced tomatoes and green chilies
15 oz can no-salt tomato sauce
15 oz can black beans rinsed and drained
15 oz can kidney beans rinsed and drained
12 oz package frozen corn kernels
1 ½ cups low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and pepper to taste
Method
Add the chicken breasts to the slow cooker in an even layer. Top with the bell peppers, onion, garlic, Rotel, tomato sauce, beans, and corn.
Pour in the chicken broth and sprinkle over the seasonings.
Cover and cook on low for 6–8 hours or high for 4–5 hours.
Remove the chicken, shred it with two forks, then return it to the slow cooker and stir it back into the chili.
Ladle into bowls and serve with your favorite toppings.