Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn
- 2 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- Fresh cilantro and lime wedges for garnish
Instructions
- Place the raw chicken breasts in an even layer at the bottom of your slow cooker.
- Add the diced onion, minced garlic, black beans, kidney beans, fire-roasted tomatoes, green chilies, and frozen corn on top of the chicken.
- In a small bowl, whisk together the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Sprinkle this spice mix evenly over the ingredients in the pot.
- Pour the chicken broth over everything. Do not worry if the liquid does not completely cover the chicken; the vegetables will release more moisture as they cook.
- Cover the crockpot with the lid. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
- Once the cooking time is up, remove the chicken breasts and place them on a large plate or cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the crockpot and stir well to combine everything.
- Let the chili sit for another 10 to 15 minutes on the “warm” setting. This allows the chicken to soak up the liquid and the chili to thicken slightly.
- Taste and add more salt or pepper if needed. Serve hot in bowls with your favorite toppings.
- Cook Time: 6 to 7 hours