Slow Cooker Chicken Chili
This healthy, hearty slow cooker chicken chili is easy to make and full of flavor. Packed with chicken, beans, and veggies, it's perfect for weeknight dinners, meal prep, or game day!
Servings: 8
Calories: 265kcal
Ingredients
- 1 1/4 - 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium zucchini, diced
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can white beans, drained and rinsed
- 1 28-ounce can chopped tomatoes with juice
- 1 15-ounce can tomato sauce, unseasoned
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 bay leaf
- 1 1/2 teaspoons kosher salt
- Optional toppings: grated cheddar cheese, plain greek yogurt or sour cream, chopped cilantro, pickled jalapeños, avocado slices.
Instructions
- Place all of the ingredients (except your toppings) in a 4 quart or larger slow cooker, stir to combine and cook on high for 3 hours or on low for 6-8 hours.
- Remove the chicken breasts from the slow cooker when chili is finished and use 2 forks to shred into bite size pieces.
- Return the chicken to the pot, stir and serve. Top with toppings of choice.
Notes
- To prep and freeze: Place all the ingredients in a gallon-sized zippered freezer bag, seal the bag, and mix everything together by pressing on the outside of the bag with your hands. Label the chili and freeze until ready to use, up to 4 months. When ready, place the frozen mixture into the crock pot and set the heat according to directions in step 1-3.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 265kcal | Carbohydrates: 30g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1104mg | Potassium: 1269mg | Fiber: 8g | Sugar: 7g | Vitamin A: 630IU | Vitamin C: 25mg | Calcium: 126mg | Iron: 5mg