Slow Cooker Chicken Chili with Greens and Beans

Slow Cooker Chicken Chili with Greens and Beans
  • PREP TIME
    15 mins
  • COOK TIME
    6 hrs
  • TOTAL TIME
    6 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    112

Embrace the ease of slow cooking with this hearty and comforting chicken chili. Packed with tender chicken, vibrant greens, and creamy beans, all simmered in a rich, flavorful broth, it's the perfect dish for a cozy night in. Customize it with your favorite greens and spice levels for a truly personalized culinary experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    76 mg
  • Fiber
    10 g
  • Protein
    22 g
  • Saturated Fat
    8 g
  • Sodium
    1364 mg
  • Sugar
    4 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a slow cooker, combine the black beans, white beans, diced tomatoes, and cooked kale. (5 minutes)

Image Step 02
02 Step

Recipe View In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent, approximately 5 minutes. (8 minutes)

Image Step 03
03 Step

Recipe View Transfer the sautéed onion to the slow cooker. (2 minutes)

Image Step 04
04 Step

Recipe View Sprinkle the chili powder, garlic and herb seasoning, and salt over the ingredients in the slow cooker. (3 minutes)

Image Step 05
05 Step

Recipe View Place the chicken breast halves on top of the mixture. Pour the chicken broth into the slow cooker, ensuring the chicken is mostly submerged. (4 minutes)

Image Step 06
06 Step

Recipe View Cover and cook on Low heat for 6 hours. After cooking, remove the chicken breasts from the slow cooker. Shred or cut the chicken into bite-sized pieces. Return the shredded chicken to the chili and stir well. (6 hours and 10 minutes)

Image Step 07
07 Step

Recipe View Stir in the heavy cream. Allow the chili to heat through for a few minutes before serving. Taste and adjust seasonings as needed. (5 minutes)

For a smokier flavor, add a teaspoon of smoked paprika to the chili.
Feel free to substitute other greens like spinach, collard greens, or turnip greens based on your preference.
To make this dish even richer, consider adding a dollop of sour cream or Greek yogurt when serving.
If you prefer a thicker chili, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the chili during the last 30 minutes of cooking.
For a vegetarian version, omit the chicken and use vegetable broth.

Gabe Senger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 37 Ratings)
Total Reviews: (5)
  • Elwin Schmeler

    I substituted spinach for kale and it turned out great. I also added a can of corn for extra sweetness.

  • May Rolfson

    This is now a staple recipe in my house. It's so versatile and easy to adapt to what I have on hand.

  • Vincenza Kling

    I found that 6 hours was a little too long for my slow cooker, the chicken was a bit dry. Next time, I'll check it after 5 hours.

  • Van Bode

    The garlic and herb seasoning really adds a nice depth of flavor. I also like to add a pinch of cayenne pepper for a little kick.

  • Anastacio Kemmer

    This chili was a huge hit at my potluck! Everyone raved about the flavor and how easy it was to make.

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