Slow Cooker Chicken Chili

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


  1. Lightly grease the crock of your slow cooker with vegetable oil.
  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.
  3. Cook on Low for 6 hours (or on High for 3 hours).
  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.
  5. Continue cooking on Low for 30 minutes more.

05/22/2018
Slow Cooker Chicken Chili, recipe PT15M PT1H 5 455 calories

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