Crockpot Chicken Chili Recipe

Topping Ideas

1.5 lbs boneless, skinless chicken breasts or thighs

1 can (15 oz) black beans, drained & rinsed

1 can (15 oz) kidney beans, drained & rinsed

1 can (15 oz) corn, drained (or frozen corn)

1 can (15 oz) diced tomatoes (fire-roasted for extra flavor)

1 small onion, diced

1 bell pepper, diced (any color)

2 cloves garlic, minced

2 cups chicken broth

1 packet (1.25 oz) taco seasoning (or homemade blend)

1 tsp cumin

1 tsp chili powder (adjust for heat)

Salt & pepper to taste

Optional: 1 can (4 oz) diced green chiles (for extra flavor)

Prep the Crockpot: Lightly grease your slow cooker or use a liner for easy cleanup.
Add Ingredients: Place chicken at the bottom, then add all remaining ingredients (beans, corn, tomatoes, onion, pepper, garlic, broth, and spices). Stir gently.
Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Shred the Chicken: Once cooked, remove the chicken, shred it with two forks, and return it to the pot. Stir well.
Adjust Seasoning: Taste and add more salt, pepper, or spices if needed.
Serve: Ladle into bowls and top with your favorite garnishes.

Crockpot Chicken Chili Recipe