Chili prepared in the slow cooker is incredibly easy, practically hands-off, and deeply rich and satisfying! Portion leftovers in freezer bags for carefree weeknight meals.
Prep Time::10 mins
Cook Time:: 6 hrs 30 mins
Total Time:: 6 hrs 40 mins
Servings::4
Ingredients
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1 teaspoon vegetable oil
2 skinless, boneless chicken breast halves
2 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained and rinsed
½ yellow onion, chopped
1 ½ tablespoons chili powder, or more to taste
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon mustard powder
½ teaspoon garlic powder
1 dash hot sauce (such as Cholula®), or to taste
salt and ground black pepper to taste
½ cup sour cream
Directions
Lightly grease the crock of your slow cooker with vegetable oil.
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.
Cook on Low for 6 hours (or on High for 3 hours).
Remove chicken breasts to a cutting board. Shred chicken with forks and return to the crock. Add sour cream and stir.
Continue cooking on Low for 30 minutes more.
Cook's Notes:
You can substitute Greek yogurt for the sour cream.
If using frozen chicken, thaw in refrigerator overnight, or thaw in the microwave before adding to slow cooker.