Slow Cooker Chicken Chili

This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.

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

Ingredients

• ½ cup sour cream
• 1 teaspoon vegetable oil
• ½ teaspoon garlic powder
• 1 clove garlic, minced
• 1 pinch salt and ground black pepper to taste
• ½ teaspoon paprika
• 2 cups chicken broth
• ½ teaspoon ground cumin
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can black beans, rinsed and drained
• ½ yellow onion, chopped
• 2 skinless, boneless chicken breast halves
• ½ teaspoon mustard powder
• 1 dash hot sauce (such as Cholula®), or to taste
• 1 (14.5 ounce) can diced tomatoes, drained and rinsed
• 1 ½ tablespoons chili powder, or more to taste

Recipe Instructions

Step 1

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

Step 2

Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.

Step 3

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

Step 4

Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.

Step 5

Continue cooking on Low for 30 minutes more.