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Wednesday, July 17, 2024
HomeFoodSlow Cooker Chicken Chili with Black Beans

Slow Cooker Chicken Chili with Black Beans


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We have yet another family favorite recipe for the winter. This time in the way of a quick to prep and easy clean up slow cooker recipe. I’ve made it my own and you can too depending on your personal taste preferences. The leftovers are almost better the next day. I hope you love it as much as we do!


  • 2 pounds boneless skinless chicken breasts
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 cup red onion, chopped
  • 3-5 garlic cloves, minced (according to taste)
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed and drained (low-sodium is fine)
  • 2 cans (14 ounces each) fire roasted & diced tomatoes
  • 1 can whole kernal corn (drained)
  • 3/4 cup chicken broth
  • 1 can (4 ounces) chopped green chiles (optional)


  1. Chop the bell peppers and onion. Place them on the bottom of the slow cooker.
  2. Trim two pounds of boneless skinless chicken breasts and place them on top of the peppers.
  3. Add the minced garlic, chili powder, ground cumin on top of the chicken.
  4. Pour the rinsed and drained black beans on top. Then the fire-roasted diced tomatoes and corn on top of that.
  5. Add the chicken broth and chopped green chiles.
  6. Cook for 4-6 hours on high or until the chicken is fully cooked.
  7. Once ready shred chicken, stir, and serve.


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