Description
A simple and hearty slow cooker chicken chili that’s perfect for an easy weeknight meal. Just dump all the ingredients into your slow cooker and let it simmer for a few hours, resulting in tender chicken infused with bold chili flavors and a spicy, chunky salsa kick.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breasts or thighs
Chili Base
- 1 (15-oz) can tomato sauce
- 2 (15-oz) cans kidney beans, drained and rinsed (or substitute chili beans, black beans, or pinto beans)
- 1 (15-oz) jar chunky salsa, divided
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
Instructions
- Prepare the slow cooker: Spray the inside of your slow cooker with non-stick cooking spray or lightly grease it to prevent sticking.
- Add the chicken: Place the boneless, skinless chicken breasts or thighs at the bottom of the slow cooker.
- Combine the ingredients: Pour the tomato sauce, drained and rinsed kidney beans, and half of the chunky salsa over the chicken. Sprinkle the ground cumin, granulated garlic, and kosher salt evenly on top.
- Cook the chili: Cover the slow cooker with its lid and cook on low heat for 4 hours (240 minutes) until the chicken is tender and fully cooked.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker and stir well to combine all ingredients evenly.
- Add remaining salsa and serve: Stir in the remaining salsa for added texture and flavor. Serve hot with your favorite chili toppings or side dishes.
Notes
- You can substitute chicken thighs for a juicier result.
- For spicier chili, use a salsa with added jalapeños or chipotle peppers.
- If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers keep well refrigerated for up to 3 days or freeze for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, chopped green onions, or avocado slices for extra flavor.
Nutrition
- Serving Size: 1 (of 6)
- Calories: 372 kcal
- Sugar: 5 g
- Sodium: 758 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 73 mg
