Description
A hearty and flavorful slow cooker chicken chili that’s easy to make and delicious!
Ingredients
Scale
- 1 (16-oz) can chili beans
- 1 (15-oz) can kidney beans (OR black beans)
- 1 (15-oz) can whole kernel corn (rinsed and drained)
- 1 (14-oz) can diced tomatoes
- 1 cup salsa
- 1 (8-oz) can tomato sauce
- 1 (12-oz) can chicken broth
- 1 (1-oz) package taco seasoning
- 1 lb boneless skinless chicken breast
- Optional toppings: sour cream, cilantro, corn chips, shredded cheddar
Instructions
- Add to slow cooker: Stir both beans, the corn, diced tomatoes, salsa, tomato sauce, chicken broth, and taco seasoning together in a 5-6 quart slow cooker. Place chicken on top, pushing it under the surface to make sure it’s covered.
- Slow cook: Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Shred chicken: Open slow cooker, remove chicken and shred on a chopping board using two forks. Return to the soup, cover and cook on HIGH for 15 more minutes.
- Serve: Serve the soup immediately with your favorite toppings.
Notes
- Note 1: Rinse and drain corn to reduce sodium content.
- Note 2: Use your favorite salsa for different flavor profiles.
- Note 3: Customize spice level by choosing mild or spicy taco seasoning.
- Note 4: Chicken breast can be substituted with thighs for more richness.
- Note 5: Shredding chicken adds texture to the chili.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg