Slow Cooker Chicken Chili

Here’s a hearty and flavorful Slow Cooker Chicken Chili recipe that’s easy to make and perfect for a cozy meal:

Slow Cooker Chicken Chili

Ingredients:

• 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (14.5 oz) can diced tomatoes (with juices)

• 1 (10 oz) can Rotel (diced tomatoes with green chilies)

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1 ½ cups chicken broth

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika (optional)

• ½ tsp dried oregano

• Salt and pepper, to taste

• Juice of ½ lime (optional, for brightness)

Optional Toppings:

• Shredded cheese

• Sour cream or Greek yogurt

• Chopped cilantro

• Sliced avocado

• Crushed tortilla chips

Instructions:

1. Layer the ingredients:
   In the slow cooker, add the beans, corn, diced tomatoes, Rotel, onion, garlic, and chicken broth. Stir in the cumin, chili powder, paprika, oregano, salt, and pepper.

2. Add the chicken:
   Place the raw chicken breasts or thighs on top of the mixture. Press down slightly to submerge them.

3. Cook:
   Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.

4. Shred the chicken:
   Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir well to combine.

5. Finish:
   Taste and adjust seasoning if needed. Stir in lime juice if using.

6. Serve hot with your favorite toppings.

Tips:

• Add a diced jalapeño or some cayenne for extra heat.

• Want it creamier? Stir in ½ cup cream cheese or ½ cup heavy cream at the end.

• Leftovers can be frozen for up to 3 months.