Slow-Cooked Chicken Chili

Slow-Cooked Chicken Chili


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This slow-cooked chili packs chunks of chicken between a hearty mixture of tender kidney beans, juicy tomatoes, and sweet kernels of corn. We suggest serving this spicy chicken chili in homemade tortilla bowls.

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Time needed

5 min preparation + 6-8 hour cooking

Serving Size / Yield

6-8 servings


  • 1 1/2 lb. Boneless Skinless Chicken Breasts, cut into bite-sized pieces
  • 1 28 oz. can Diced Tomatoes
  • 1 15 oz. can Red Kidney Beans, rinsed and drained
  • 1 C. Chopped Onion
  • 1 C. Frozen Sweet Corn Kernels, thawed and drained
  • 2 Garlic Cloves, minced
  • 1 tsp. Sea Salt
  • 1/2 tsp. Celery Salt
  • 1/2 tsp. Ground Coriander
  • 1/2 tsp. Ground Black Pepper

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Stir all ingredients together in a large slow cooker. Cook on low for 6-8 hours, or until chicken has been cooked through.

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