Description
A hearty and flavorful Slow Cooker Chicken Chili packed with black beans, corn, diced tomatoes, and a zesty chili seasoning. Perfect for a comforting, hands-off meal that simmers throughout the day and delivers tender shredded chicken with rich, spicy flavors.
Ingredients
Scale
Chicken
- 2 lb boneless skinless chicken breasts
Beans and Vegetables
- 2 (15-oz) cans black beans, drained and rinsed
- 2 (15-oz) cans Ranch Style Beans, undrained
- 2 (15-oz) cans diced tomatoes, undrained
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (15-oz) can corn, drained
Seasoning
- 1 (2.25-oz) packet chili seasoning
Instructions
- Combine ingredients: Place the chicken breasts, black beans, Ranch Style Beans, diced tomatoes, Rotel tomatoes with green chilies, corn, and chili seasoning in a 6-quart slow cooker. Ensure all ingredients are evenly distributed.
- Cook low and slow: Cover the slow cooker with its lid and cook on the LOW setting for 6 to 8 hours to allow flavors to meld and the chicken to become tender.
- Shred chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks until pulled into bite-sized pieces.
- Combine and serve: Return the shredded chicken to the slow cooker and stir thoroughly to mix with the beans and vegetables. Serve warm, optionally garnished as desired.
Notes
- For added spice, consider adding jalapeños or hot sauce before cooking.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Use low-sodium cans of beans and tomatoes to reduce salt content if preferred.
- Serve with toppings like diced onions, shredded cheese, sour cream, or fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
