Our Deliciously-Easy Slow-Cooker Chicken Chili Recipe Is a One-Pot Supper Sensation
This hearty two-bean dinner preps in just 20 minutes
A big bowl of chili is so warm and comforting during the long cold winter. I love to cook up a big batch and save the leftovers for another meal. Trouble is, it tends to be high in calories and fat. That’s why this Slow-Cooker Chicken Chili recipe is perfect. You can set it and forget it in the morning so it’s ready to eat when you are. Plus, with only 385 calories and 8 grams of fat, you can enjoy almost guilt-free.
Our sauce comes together with store-bought taco sauce and tomato paste. How easy is that! Then instead of ground beef, we start with better-for-you chicken thighs. They turn out super-moist and tender. For an extra dose of protein, we stir in fiber-rich chickpeas and heart-healthy cannellini beans. With all those delicious ingredients, no one will miss the beef. Cook along with our video, then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 cup taco sauce
- 1/3 cup tomato paste
- 2 lbs. boneless, skinless chicken thighs, cut into 2” pieces
- 2 tsp. chili powder
- 1 onion, chopped
- 1 (15.5 oz.) can cannellini beans, rinsed, drained
- 1 (15.5 oz.) can chickpeas, rinsed, drained
- Fresh oregano (optional)
Instructions
PrintCoat 4-qt. slow cooker with cooking spray. Combine taco sauce and tomato paste. Sprinkle chicken all over with chili powder.
Place onion in slow cooker. Place chicken on top of onion; pour sauce mixture over chicken. Cover; cook on low 5 hrs., stirring in beans and chickpeas during last 1 hr. of cooking time. If desired, garnish with oregano.
Nutrition
- Calories: 385 kcal
- Fat: 8 gram
- Saturated Fat: 2 gram
- Protein: 38 gram
- Carbohydrate: 30 gram
- Fiber: 10 gram
- Cholesterol: 142 mg
- Sugar: 5 gram
- Sodium: 521 mg
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