Slow Cooker Chicken Chili
You can assemble this the night before and refrigerate it. Set to cook in the morning and dinner will be ready when you walk in the door!

While shredded cheddar is the standard topping to most people, consider Monterey Jack, crumbled queso freso or crumbled cotija cheeses too. Each contributes a different character to the final dish.

Servings Prep Time
6 10 minutes
Cook Time
6-10hours
Servings Prep Time
6 10 minutes
Cook Time
6-10hours
Ingredients

  • 1 16ounce


    can black beans

  • 1 16ounce


    can kidney beans

  • 1 8ounce


    can tomato sauce

  • 1 10ounce


    package frozen corn

  • 2 14.5ounce


    cans diced tomatoes with chiles

  • 1


    envelope taco seasoning

  • 1tablespoon


    Cumin

  • 1tablespoon


    Chili Powder

  • 4


    chicken breasts

  • To serve:


    fresh chopped cilantro, sour cream, tortilla chips, shredded cheese
Instructions
  1. Drain and rinse black beans and kidney beans.
  2. Combine all ingredients except chicken breasts in a slow cooker.
  3. Place the chicken on top of the rest. Cook on low for 10 hours or on high for 6 hours.
  4. Thirty minutes before serving, remove chicken from the slow cooker and shred with two forks. Stir chicken back into the chili and cook another half hour.
  5. Serve with fresh chopped cilantro, tortilla chips, sour cream and shredded cheese