Description
A comforting and flavorful chicken chili with a spicy twist, perfect for busy days and hearty family dinners.
Ingredients
Scale
- 1 lb boneless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1/2 cup buffalo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, green onions, sour cream
Instructions
- Chop the bell peppers and onions into small pieces. Mince the garlic cloves.
- In the slow cooker, combine chicken breasts, kidney beans, black beans, diced tomatoes, chicken broth, bell peppers, onions, garlic, buffalo sauce, chili powder, cumin, and salt and pepper.
- Stir well to mix all ingredients evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken in the slow cooker with two forks.
- Stir the shredded chicken into the chili.
- Serve hot with optional toppings like shredded cheese, green onions, or sour cream.
Notes
For a twist, use boneless chicken thighs or add extra vegetables like zucchini or corn.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg