Healthy Slow Cooker Chicken Chili
Healthy slow cooker chicken chili is easy to prep and loaded with peppers, beans, tender chunks of chicken and plenty of delicious spices.
Yield: 6 servings
Ingredients
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 medium jalapeño pepper, finely chopped
- 2 lbs. boneless skinless chicken breasts
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne, optional; can sub ¼ teaspoon black pepper
- 1 (14.5 oz.) can diced fire-roasted tomatoes, undrained
- 1 (4 oz.) can chopped green chilies, undrained
- 1-2 cups low-sodium chicken broth, see notes
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can pinto or kidney beans, rinsed and drained
Optional toppings:
- Shredded cheese, diced avocado or guacamole, plain nonfat Greek yogurt or sour cream, chopped fresh cilantro or green onions, hot sauce or sriracha, pickled jalapeños, crushed tortilla chips or oyster crackers, etc.
Instructions
- Add chopped pepper and onion to the bottom of a 5- to 6-quart slow cooker. Add chopped jalapeño if using.
- Combine chili powder, cumin, paprika, salt and cayenne in a small bowl and mix well.
- Season the chicken breasts with half of the seasoning mixture the place on top of the peppers and onions in the slow cooker.
- Add tomatoes, chilies and 1 cup of the broth to the slow cooker, then sprinkle with remaining seasoning.
- Cook on high for 3-4 hours or low for 6-7 hours.
- When the cook time is up, transfer the chicken breasts from the slow cooker to a cutting board and add the beans to the slow cooker. If the chili is too thick, add extra broth to get it to the right consistency.
- Slice the chicken into bite-size pieces (or alternatively, you can shred it). Return chicken to slow cooker and stir to combine. Season to taste with salt and black pepper.
- Serve with desired toppings and enjoy!
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Notes
Broth: A couple of people have said this came out soupy for them so I've revised the recipe to start with just 1 cup of broth. All slow cookers are different but hopefully that change will help prevent it from being too soupy. You can always stir in extra broth at the end if needed.
Leftovers: Leftover chili, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a small pot on the stove until hot. You can also freeze this chili, in a labeled freezer-safe container, for up to 5 months.
Video
Nutrition
Serving: 1serving | Calories: 523kcal | Carbohydrates: 35g | Protein: 62g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 136mg | Sodium: 586mg | Fiber: 12g | Sugar: 5g
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