Slow Cooker Chicken Chili
This slow cooker chicken chili is an easy dinner loaded with protein, fiber and vegetables. It's freezer-friendly and gluten-free.
Servings: 10 Servings
Cost: $8
Ingredients
- 1 ½ pounds chicken breasts (boneless, skinless)
- 16 ounces salsa
- ½ onion (diced)
- 1 Tablespoon minced garlic
- 1 large green pepper (diced)
- 28 ounces diced tomatoes
- 4 ounces diced green chiles
- ½ cup corn
- 14 ounces kidney beans (drained and rinsed)
- 2 Tablespoons light brown sugar
- 1 ounce chili seasoning (4 Tablespoons, 1 packet)
- Salt & Pepper to taste
Instructions
- Add chicken breasts, salsa, onion and minced garlic to the container of a slow cooker. Cook on low for 5-6 hours or high for 3-4 hours, until the chicken is easy to shred with a fork.
- Shred the chicken in the crock pot with two forks.
- Next, add the green pepper, diced tomatoes, green chiles, corn, beans, brown sugar and chili seasoning and stir to combine.
- Cook for an additional 2-3 hours on low or 1-2 hours on high, or until the green peppers are soft.
- Serve warm with your favorite chili toppings like sour cream, cheese, chopped onion, crushed tortilla chips, etc.
Video
Notes
Ingredient Substitution List
Here's a list of ingredients and their possible substitutions:
- Salsa. Hot or mild.
- Onions. red, yellow or white.
- Bell Pepper. carrots, zucchini, etc.
- Kidney Beans. black beans, great northern beans, garbanzo beans, etc.
- Sour cream
- Shredded Cheese
- Chips (tortilla chips or homemade tortilla strips)
- Green or Red Onions
- Cornbread Croutons
Nutrition
Serving: 1cup | Calories: 188kcal | Carbohydrates: 23g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 434mg | Potassium: 810mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1806IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 3mg