Ingredients

For the Chili

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) can diced tomatoes with green chilies
• 2 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

Optional Toppings

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Sliced avocado
• Chopped cilantro
• Green onions
• Jalapeño slices
• Crushed tortilla chips
• Lime wedges

Instructions

Step 1: Prepare the Ingredients

Dice the onion, mince the garlic, drain and rinse the beans, and drain the corn. Pat the chicken breasts dry and season lightly with salt and black pepper.

Step 2: Layer the Slow Cooker

Add the diced onion and garlic to the bottom of the slow cooker. Place the chicken breasts on top.

Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, cayenne pepper, salt, and black pepper.

Stir gently around the chicken to combine the ingredients without moving the chicken from the bottom.

Step 3: Slow Cook

Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is fully cooked and tender enough to shred easily.

Step 4: Shred the Chicken

Remove the chicken breasts from the slow cooker and place them on a cutting board.

Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well to combine with the chili.

Step 5: Finish the Chili

Stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning with additional salt, black pepper, or chili powder if needed.

Allow the chili to cook for another 10–15 minutes on the “Warm” setting so the flavors can fully blend.

Step 6: Serve

Ladle the hot chicken chili into bowls and top with shredded cheddar cheese, sour cream, avocado, green onions, fresh cilantro, jalapeños, and crushed tortilla chips if desired.

Serve immediately with warm cornbread, tortilla chips, or crusty bread.

Tips for the Best Slow Cooker Chicken Chili

• Use boneless chicken thighs for an even richer, juicier chili.
• Rinse canned beans to reduce excess sodium.
• Fresh lime juice brightens the flavors just before serving.
• Don’t overcook the chicken to maintain a tender texture.
• Add extra chicken broth if you prefer a thinner chili.
• Stir in cream cheese during the last 30 minutes for a creamy version.
• This chili tastes even better the next day as the flavors continue to develop.

Delicious Variations

Creamy Chicken Chili

Stir in 4 ounces of cream cheese and ½ cup heavy cream during the last 30 minutes of cooking.

White Chicken Chili

Use white beans, green chilies, and omit the tomatoes for a creamy white chili.

Spicy Chicken Chili

Add diced jalapeños, chipotle peppers in adobo sauce, or extra cayenne pepper.

Vegetable-Packed Chili

Add diced zucchini, bell peppers, carrots, or sweet potatoes.

Taco Chicken Chili

Mix in one packet of taco seasoning for an extra Tex-Mex flavor.

Low-Carb Version

Replace the beans and corn with cauliflower florets, zucchini, and bell peppers.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Reheat on the stovetop over medium heat or in the microwave until thoroughly warmed.

Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Slow Cooker Chicken Chili pairs perfectly with:

• Cornbread
• Tortilla chips
• Mexican rice
• Baked potatoes
• Avocado slices
• Fresh green salad
• Garlic bread
• Quesadillas
• Corn tortillas
• Cilantro lime rice

Nutrition Information (Per Serving)

• Calories: 390
• Protein: 37g
• Carbohydrates: 28g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 90mg
• Sodium: 640mg
• Fiber: 8g
• Sugar: 6g
• Calcium: 10% DV
• Iron: 18% DV
• Potassium: 850mg