Slow Cooker Chicken Chili


Slow Cooker Chicken ChiliIngredients

  • 1 ½ pounds skinless boneless chicken breast, cut in ½-inch cubes
  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 1 can (14 1/2 oz.) cannellini beans
  • 2 cans (14 ½ oz.) low sodium diced tomatoes with mild green chilies
  • 1 (10 oz.) package frozen whole kernel corn
  • 2 teaspoons garlic flavored salt-free seasoning
  • ¼ cup chopped fresh cilantro 
  • ¼ cup grated carrot 
  • ¼ cup chopped green onion


  1. Heat oil in a large skillet over medium-high heat, sauté chicken and onion for 5 minutes or until chicken is lightly browned.
  2. Transfer to a 5 ½ to 6 qt. slow cooker. Stir in beans, tomatoes, corn and spices.
  3. Cover and cook on low heat for 3 to 5 hours or until chicken is no longer pink.’
  4. Stir in chopped cilantro. 
  5. Garnish with shredded carrot and green onions.

Chef Betty’s Tip: Substitute your favorite bean for the cannellini beans, if desired.

This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.