This wholesome, protein-packed chicken chili is the perfect hands-off meal for busy families. By utilizing a slow cooker, tender chicken breasts are combined with fiber-rich black beans, fire-roasted tomatoes, and a robust blend of aromatic spices. The result is a deeply flavorful, comforting dish that stays succulent and requires minimal effort, making it an ideal choice for cold weather dinners or convenient meal prepping.
1.5 lbs boneless skinless chicken breast
2 cans black beans, rinsed and drained
1 can diced fire-roasted tomatoes
2 cups low-sodium chicken broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 medium onion, finely diced
Dice the onion into uniform pieces.
Rinse the black beans thoroughly under cold water.
Place the raw chicken breasts at the bottom of the slow cooker insert.
Add the diced onion, chili powder, and cumin directly over the chicken.
Pour in the black beans, diced tomatoes, and chicken broth.
Cover and cook on High for 4 hours or Low for 8 hours.
Once finished, remove the chicken breasts and shred using two forks.
Return the shredded chicken to the slow cooker and stir well to combine before serving.
Store leftovers in an airtight container for up to 4 days. This chili tastes even better the next day as the flavors continue to meld. Feel free to top with fresh cilantro, avocado slices, or a dollop of sour cream.
Find it online: https://itisrecipes.com/slow-cooker-chicken-chili/