Slow Cooker Summer Chicken Chili
A chili may seem out of place in hot weather, until you remember that all the ingredients are at their peak in the summer. Slow Cooker Summer Chicken Chili is a hearty, yet light, version of the winter classic.
Servings: 8 servings
Calories: 206kcal
Ingredients
- 8 ounces tomato sauce
- 14 ounces canned pinto beans drained and rinsed
- 14 ounces canned black beans drained and rinsed
- 10 ounces frozen corn
- 1 medium onion diced
- 1 green pepper diced
- 3 cloves garlic minced
- 1 jalapeno seeds removed, finely diced (plus more if you like more of a kick)
- 2 pounds fresh tomatoes roughly chopped
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- Cooked brown rice for serving
- Shredded cheese, sour cream, cilantro, and other chili toppings for serving
Instructions
- Combine tomato sauce, pinto beans, black beans, corn, onion, bell pepper, garlic, jalapeno, tomatoes, chili powder, cumin, oregano, salt, and pepper in the basin of a large slow cooker. Place chicken breasts on top and close slow cooker.
- Cook on high for 4-6 hours or low for 8-10. Thirty minutes before serving, remove chicken and shred using two forks. Return to chili and stir well.
- Spoon chili over cooked brown rice, and top with your favorite chili toppings.
Video
Notes
You could also serve the chili over cauliflower rice, quinoa, noodles, or mashed potatoes—or, if you prefer a thicker chili, just use a slotted spoon to serve.
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 35g | Protein: 15g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 999mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2086IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 4mg
