We had a rainy, chilly day last weekend. I needed to go out and run some errands, but I also had a couple of house projects I needed to start. A friend asked me to bring tools over to help her hang some things in her house, so I did that too. I wanted something easy to make, so I schemed up a set it and forget it chili with frozen chicken breasts I had in the freezer. This chili is hearty and has a little bit of spiciness to it. You can leave out the cayenne pepper if you don’t want it spicy. You can also use different beans if you don’t want to use kidney beans. I originally wanted to use great northern beans, but I didn’t have any on hand. The chili made great leftovers for lunches during the week.
Slow Cooker Chicken Chili
- 2 boneless skinless chicken breasts (frozen is fine)
- 1 large can petite diced tomatoes (28 oz can), drained
- 1 can light red kidney beans or other beans of your choice (15.5 oz can)
- 1 medium onion diced
- ½ cup salsa verde
- 1 tsp kosher salt
- 1 tsp garlic powder
- 2 tsp chili powder
- 2 tsp ground cumin
- ¼ tsp cayenne
- Cheddar cheese
- Sour cream
- Tortilla chips
- Place all ingredients except for the chicken into the slow cooker and stir to combine.
- Add chicken breasts to slow cooker. Cover with lid.
- If chicken breasts are frozen, cook on high for 4 hours. Otherwise, cook on low for 2 hours. Check chicken for doneness, and continue cooking if needed.
- Once chicken is done, reduce slow cooker to warm setting. Remove from the slow cooker and shred the meat. Return the meat to the slow cooker and stir to combine.
- Serve with toppings as desired.