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.

Our recipes 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.