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Slow Cooker Chicken Chili

This slow-cooker chili recipe with beans, tomatoes, chili powder, cumin, mustard powder, and Cholula is practically hands-off and is deeply satisfying.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Southwestern
Calories: 362
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 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
  • 0.5 yellow onion, chopped
  • 1.5 tablespoons chili powder, or more to taste
  • 1 clove garlic, minced
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon mustard powder
  • 0.5 teaspoon garlic powder
  • 1 dash hot sauce such as Cholula®, or to taste
  • 1 pinch salt and ground black pepper to taste
  • 0.5 cup sour cream

Method
 

  1. Lightly grease slow cooker crock with vegetable oil.
  2. Add chicken breasts, chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
  3. Cover slow cooker. Cook on Low for 6 hours (or on High for 3 hours).
  4. Transfer chicken breasts to a cutting board; shred with forks and return to the slow cooker. Add sour cream; stir.
  5. Continue cooking on Low for 30 minutes more.

Nutrition

Calories: 362kcalCarbohydrates: 42gProtein: 25gFat: 10gSaturated Fat: 5gCholesterol: 46mgSodium: 907mgFiber: 14gSugar: 4g

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