Slow Cooker Chicken Chili

Slow-cooker chili is incredibly easy, practically hands-off, and is deeply satisfying! Portion leftovers in freezer bags for carefree weeknight meals.

• Preparation Time: 10 mins
• Cooking Time: 6 hr 30 mins
• Total Time: 6 hr 40 mins
• Calories: 362 Calories

Ingredients

• 1 teaspoon vegetable oil
• 1 clove garlic, minced
• 1 pinch salt and ground black pepper to taste
• 2 cups chicken broth
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can black beans, rinsed and drained
• 2 skinless, boneless chicken breast halves
• 1 dash hot sauce (such as Cholula®), or to taste
• 1 (14.5 ounce) can diced tomatoes, drained and rinsed
• 0.5 teaspoon paprika
• 0.5 cup sour cream
• 0.5 teaspoon garlic powder
• 0.5 teaspoon mustard powder
• 0.5 teaspoon ground cumin
• 0.5 yellow onion, chopped
• 1.5 tablespoons chili powder, or more to taste

Recipe Instructions

Step 1

Lightly grease the crock of your slow cooker with vegetable oil.

Step 2

Cook on Low for 6 hours (or on High for 3 hours).

Step 3

Continue cooking on Low for 30 minutes more.

Step 4

Add chicken breasts, chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.

Step 5

Remove chicken breasts to a cutting board. Shred chicken with forks and return to the crock. Add sour cream and stir.