Description
A hearty, flavorful chili made with tender shredded chicken, beans, and a rich tomato base, all slow-cooked with simple spices.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
- Prep Time: 30 min
- Cook Time: 340 min
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Crockpot Red Chicken Chili