I love crockpot recipes because they make healthy eating easy, even on busy days. This Slow Coker Chicken Chili is a comforting dish that is filled with fiber, lean protein, and a healthy dose of veggies and spices! With just a little bit of prep, you can throw a few ingredients in the crockpot and come home from a long day with dinner already ready to be served.
1 1/2 to 2 pounds boneless chicken breasts, about 4 large chicken breast halves
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced, or 1 teaspoon granulated garlic or garlic powder
1 can (15 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, diced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 to 2 cups frozen corn kernels
1 heaping tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried leaf oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 Bay leaf Sour cream or shredded cheese, for garnish Chopped fresh cilantro, for garnish, optional
How to Make It
- Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper, and bay leaf. Stir to blend ingredients.
- Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
- Remove the bay leaf.
- Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
- Serve with cornbread, crackers, or crusty bread.
Makes about 8 hearty servings.