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Slow Cooker Chicken Chili

5 from 2 votes
Print Recipe
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

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
  • sour cream

Instructions 

  • Place all of the ingredients except the sour cream 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 or overnight. 
  • Remove the chicken breasts from the slow cooker when chili is finished and use 2 forks to shred into bite size pieces. 
  • Serve chili topped with sour cream. 
  • optional toppings: grated cheddar cheese, plain greek yogurt, chopped cilantro, pickled jalapeños, avocado slices
  • * 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. 

Nutrition

Calories: 200kcal | Carbohydrates: 26g | Protein: 16g | Fat: 4g | Cholesterol: 30mg | Sodium: 550mg | Fiber: 7g | Sugar: 6g
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