Slow Cooker Chicken Chili

Name: Slow Cooker Chicken Chili
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 serving
Ingredients: 1 1/4 - 1 1/2 pounds boneless, skinless chicken breasts; 1 medium onion, diced; 2 garlic cloves, minced; 2 medium zucchini, diced; 1 15-ounce can Pinto beans, drained and rinsed; 1 15-ounce can white beans, drained and rinsed; 1 28-ounce can chopped tomatoes with juice; 1 15-ounce can tomato sauce, unseasoned; 2 teaspoons chili powder; 2 teaspoons cumin; 1 bay leaf; 1 1/2 teaspoons kosher salt; sour cream

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
8
Calories
200 kcal
Course
Main Course
Cuisine
American

Slow Cooker Chicken Chili

Soren Carlson

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Slow Cooker Chicken Chili is comfort food to the nth degree! There's nothing better than a big bowl of chili that basically cooks itself.

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Ingredients

Servings

1 1/4 - 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
1 medium onion, diced
2 garlic cloves, minced
2 medium zucchini, diced
1 15-ounce can Pinto beans, drained and rinsed
1 15-ounce can white beans, drained and rinsed
1 28-ounce can chopped tomatoes with juice
1 15-ounce can tomato sauce, unseasoned
2 teaspoons chili powder
2 teaspoons cumin
1 bay leaf
1 1/2 teaspoons kosher salt
sour cream

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Instructions

Place all of the ingredients except the sour cream in a 4 quart or larger slow cooker, stir to combine and cook on high for 3 hours or on low for 6-8 hours or overnight.
Remove the chicken breasts from the slow cooker when chili is finished and use 2 forks to shred into bite size pieces.
Serve chili topped with sour cream.
optional toppings: grated cheddar cheese, plain greek yogurt, chopped cilantro, pickled jalapeños, avocado slices

Notes

To prep and freeze: Place all the ingredients in a gallon-sized zippered freezer bag, seal the bag, and mix everything together by pressing on the outside of the bag with your hands. Label the chili and freeze until ready to use, up to 4 months. When ready, place the frozen mixture into the crock pot and set the heat according to directions in step 1-3.
To prep and freeze: Place all the ingredients in a gallon-sized zippered freezer bag, seal the bag, and mix everything together by pressing on the outside of the bag with your hands. Label the chili and freeze until ready to use, up to 4 months. When ready, place the frozen mixture into the crock pot and set the heat according to directions in step 1-3.