This slow-cooker chicken chili recipe is incredibly easy, and I have made it numerous times. I love making this recipe for freezer meals and passing it along to my friends with new babies. It makes a great freezer meal — add all the ingredients to a freezer bag before or after cooking, then freeze.
Ingredients
- 1 teaspoon vegetable oil
- 2 skinless , boneless chicken breasts
- 2 cups chicken broth
- 1 can black beans , 15 ounce
- 1 can cannellini beans , 15 ounce
- 1 can diced tomatoes , 14.5 ounce
- 0.5 yellows onion , chopped
- 1.5 tablespoons chili powder , or more to taste
- 1 clove garlic , minced
- 0.5 teaspoons ground cumin
- 0.5 teaspoons paprika
- 0.5 teaspoons mustard powder
- 0.5 teaspoons garlic powder
- 1 dash hot sauce , such as Cholula
- salt and ground black pepper to taste
- 0.5 cups sour cream
Instructions
-
1
Lightly grease slow cooker crock with vegetable oil.
-
2
Add chicken breasts, chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
-
3
Cover slow cooker. Cook on Low for 6 hours (or on High for 3 hours).
-
4
Transfer chicken breasts to a cutting board; shred with forks and return to the slow cooker. Add sour cream; stir.
-
5
Continue cooking on Low for 30 minutes more.
Nutrition Facts
Per serving
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