Healthy Crockpot Chicken Chili
A hearty, vibrant chili packed with flavor, perfect for busy weeknights, made with tender chicken, beans, and aromatic spices.
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken breasts tender and juicy
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) kidney beans rinsed and drained
- 1 can (15 oz) diced tomatoes with green chilies offering a zesty kick
- 1 cup corn fresh or frozen
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper red or green diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper for seasoning
- 4 cups low-sodium chicken broth
- to taste Fresh cilantro for garnish
- to taste Avocado slices for garnish
- to taste Lime wedges for garnish
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- In a separate bowl, combine the black beans, kidney beans, diced tomatoes, corn, diced onion, minced garlic, and bell pepper. Stir in the chili powder, cumin, smoked paprika, and a sprinkle of salt and pepper.
- Pour the bean and vegetable mixture over the chicken in the crockpot.
- Pour in the low-sodium chicken broth, ensuring all ingredients are submerged.
- Cover the lid and let the crockpot cook on low for 6-7 hours or on high for 3-4 hours.
Finishing Up
- Once cooking time is completed, shred the chicken inside the crockpot.
- Stir everything together and taste the chili, adjusting seasoning as needed.
- Serve hot, garnished with fresh cilantro, avocado slices, and lime juice.
Notes
For best results, sear the chicken before adding to the crockpot. Rinse canned beans well to decrease sodium.