Slow Cooker Chicken Chili
Slow cooker chicken chili with pablano peppers comes together in no time. Just dump in the ingredients and let the slow cooker do all the work. A healthy dinner the whole family will love.
Ingredients
- 4 chicken breasts (boneless and skinless)
- 1 cup sweet onion (diced)
- 1 poblano pepper (diced with seeds removed)
- 2 cloves garlic (minced)
- 2 14.5 ounce cans fire roasted diced tomatoes
- 8 ounces roasted garlic tomato sauce
- 1 cup chicken broth
- ½ cup roasted tomato salsa
- 2 teaspoons ancho chili powder
- 2 teaspoons regular chili powder
- 1 teaspoon dried cumin
- fresh cilantro (optional)
cheddar cheese, optional
Sour cream, optional
Jalapenos
Instructions
- Add chicken to the bottom of a slow cooker. Combine all of the ingredients except the topping and pour over the chicken.
- Cover and Cook on low for 7-8 hours.
- Remove chicken and shred with a fork, add back to the slow cooker and mix together.
- Top with fresh cilantro, cheese, sour cream and jalapeno slices.
Video
Barbara's Notes + Tips
- If adding beans, make sure you rinse them first.
- To make it mild, leave out the ancho chili powder and don't top with jalapenos.
- If you're in a hurry, you can cook it on high for 4 hours
Nutrition
Calories: 164kcal | Carbohydrates: 8g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 518mg | Potassium: 751mg | Fiber: 2g | Sugar: 5g | Vitamin A: 506IU | Vitamin C: 24mg | Calcium: 43mg | Iron: 2mg