Description
This dump-and-go crockpot chili is a lifesaver on busy days—toss everything in the slow cooker and come home to a warm, hearty meal.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 (15-oz) can tomato sauce
- 2 (15-oz) cans kidney beans, drained and rinsed (or use chili, black, or pinto beans)
- 1 (15-oz) jar chunky salsa, divided
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
Instructions
- Add chicken to the bottom of the crockpot.
- Pour in the tomato sauce, beans, half the salsa, cumin, garlic, and salt.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Shred the chicken using two forks and stir it back into the chili.
- Top with remaining salsa before serving, or stir it in for extra flavor.
Notes
Serve with toppings like shredded cheese, sour cream, green onions, or avocado for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: crockpot chili, dump and go, chicken chili, slow cooker recipe