Description
A super simple, hearty, and flavorful crockpot chili you can throw together in minutes — perfect for busy days!
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 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
- Place the chicken in the bottom of the crockpot.
- Add tomato sauce, beans, and half the salsa.
- Sprinkle in cumin, garlic, and salt.
- Top with the remaining salsa.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Shred the chicken, stir well, and serve hot.
Notes
Great topped with sour cream, shredded cheese, green onions, or avocado.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 75mg
Keywords: dump-and-go, crockpot chili, chicken chili, easy slow cooker recipe