Slow-Cooker Chicken and Bean Chili
By Daily SimmerA hearty, batch-friendly chicken chili made easily in the slow cooker. Perfect for feeding a crowd and freezing for later.
Ingredients
Directions
- Mark step 1 done
Place the boneless skinless chicken breasts (1kg) in the bottom of the slow cooker.
- Mark step 2 done
Add the chopped yellow onion, chopped, minced garlic (4), chili powder (30ml), ground cumin (15ml), dried oregano (5ml), salt (5ml), crushed tomatoes (800g), kidney beans, drained and rinsed (400g), black beans, drained and rinsed (400g), frozen corn (200g), and chicken broth (5dl). Stir to combine, cover, and cook on low for 6 hours.
- Mark step 3 done
Check the chicken for doneness by verifying it reaches an internal temperature of 74°C. Remove the chicken to a cutting board, shred it using two forks, and stir it back into the chili.
- Mark step 4 done
Serve hot. To safely store leftovers, divide the chili into shallow containers and refrigerate within 2 hours. It keeps refrigerated for up to 4 days, or freezes well for up to 3 months.
Created with AI. Review the ingredients, quantities and steps before cooking.
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