Chili doesn’t always have to be made with beef. My Slow Cooker Chicken and Bean Chili is a delicious twist on classic favorite that is healthy, delicious, and takes 10 minutes to prepare!
[Post Updated 10/15/19, Original 8/28/17]: We have been totally rocking the “cozy meals” lately. WIth the fall chill in the air and lots of rain, my crockpot has been going full force a few times a week.
My Chicken and Bean chili is a really yummy twist on the classic. Made with chicken, lots of beans and peppers, this chili is healthy, hearty and made entirely in the crockpot. Serve it up with cornbread or tortilla chips, a little shredded cheddar and a dollop of greek yogurt.
Happy Monday everyone!
Sorry you are probably like… Mondays suck… and I hear ya! For some reason Mondays always make me think of office space and that annoying lady that keeps saying “someone has the case of the Mondays!”
Yea Mondays are hard. End of the weekend and start of the work week. My usual tactic to tackle Mondays is to treat myself in some way and to make the evening as stress-free as possible.
On this particular Monday, my “treat” is a cappuccino and muffin. Nothing better than waking up to a delicious frothy cup of liquid gold! Awwww yes… I can handle this stupid day. I can handle anything with a good buzz of espresso coffee and a muffin.
And as for the stress-free evening it’s all about my Slow Cooker Chicken and Bean Chili!
You might be thinking, is slow cooker chili really going to make life that much nicer on Monday. OH YES, YES IT DOES!
When you haven’t slept, don’t want to cook, but have a hankering for a comfort food, this chili is everything!
Here’s the deal, I actually whipped this up yesterday, Sunday, in preparation for the case of the Mondays. And let me tell you it took me 10 whole minutes!!!! Chopped 2 veggies, opened a few cans, sprinkled some spices and boom! Done and done.
Dinner tonight is a cozy hearty bowl of chicken, veggie and bean goodness with just the right spice mixture. A super simple meal that just needs to be warmed up and then enjoyed in my favorite bowl on our comfy couch.
OK this Monday thing is not too bad after all.
Serves 6-8
Ingredients
- 1 small onion, chopped
- 1 bell pepper, diced (red, orange or yellow)
- 1 (15.5 oz) can black beans, rinsed and drained
- 1 (15.5 oz) can kidney beans, rinsed and drained
- 1 (7 oz) can green chile peppers, chopped
- 1 (8 oz) can tomato sauce
- 1 (28 oz) can diced tomatoes
- 4 boneless skinless chicken breasts or 4-6 boneless skinless chicken thighs*
- 2/3 cup frozen or canned corn (optional)
- 4 green onions, chopped (optional garnish)
- 1 1/2 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional!)
Instructions
- Combine onions, peppers, beans, green chiles, tomato sauce, diced tomatoes, and all of the ingredients for the taco seasoning. Mix well.
- Nestle the chicken into the chili mixture, cover and cook on LOW for 8 hours or on HIGH for 4-5 hours.
- Half hour before slow cooker is finished, remove chicken and shred. Add corn at this time if using.
- Return chicken to slow cooker and stir in right before serving.
- Top with chopped green onions for serving and set out lots of fun toppings. Don’t forget to make the Best Ever Cornbread as a side!
Notes
You can make this recipe with boneless skinless chicken breasts or thighs, but our favorite are probably thighs. Only because they are a bit more fatty so the chicken is juicier.
Spice wise, it’s totally up to you if you add the cayenne pepper or not. It adds a little kick which is nice, but you can also add a dab of your favorite hot sauce after serving too!
Lastly, our favorite toppings for this meal include: chopped green onions, diced or smashed avocados, shredded Mexican cheese, a dollop of plain Greek yogurt, crushed tortilla chips, and/or a side of cornbread.
Recipe adapted from SkinnyTaste.
Originally posted 2019-10-17 08:22:00.
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