Southwest Chicken Chili is the perfect EASY slow cooker comfort food! Super hearty with lots of veggies, black beans, corn, slow cooked pull-apart chicken, finished with fresh lime juice and cilantro for that southwest flavor and topped with all the fixings! Prepped in just 10 minutes!
128 oz can whole peeled tomatochopped on a cutting board (add all juice)
16 oz cantomato paste, plus 1 can water
115 oz can black beansdrained and rinsed
115 oz can kidney beansdrained and rinsed
1smallonionchopped (about 1 cup)
1red bell pepperchopped (about 1 cup)
3 to 4cloves garlicminced
1teaspoon dried oregano
½teaspoon kosher salt
8grindsfresh black pepper
½ to 1poundboneless skinless chicken breasts(1 to 2 breasts, depending on size)
½juice of a limeOptional - either squeezed into the pot of chili just before serving, or sliced wedges on the side as a topping
⅓cupchopped cilantroOptional - either added to the pot of chili just before serving, or served on the side as a topping
Toppings - shredded cheddar, fresh cilantro, scallions, lime wedges, avocado or guacamole, plain yogurt or sour cream, and tortilla or fritos chips
Add canned tomatoes to a slow cooker. For the whole peeled tomatoes, drain the juice into the slow cooker, then roughly chop the whole tomatoes on a cutting board before adding them.
Add beans, veggies and spices and stir well to combine.
Nestle in the chicken breasts so they are fully submerged. Cover and cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
Remove chicken to a cutting board with tongs and shred with 2 forks and add back to the chili and stir. If the chicken isn't done, you won't be able to shred it, return it to continue cooking.
Either add a big squeeze of lime juice and a handful of chopped cilantro to the pot of chili just before serving, or leave them on the side as an optional topping.
Serve with your favorite toppings - shredded cheddar, avocado, plain yogurt or sour cream, scallions, and tortilla or fritos chips.
Make Ahead & Storage Instructions - Great for meal prep! Make a batch on a weekend and have it for lunch throughout the week! Store in an airtight container in the fridge for up to 4 days or cool first and freeze.
Use any cut of chicken - If you have chicken that is bone in or skin on that is fine! Throw it in the slow cooker and remove the bones and skin when you pull the chicken out to shred at the end. You could also use leftover cooked or rotisserie chicken. You would not need to cook the chili as long since the majority of the cooking time is just to cook the raw chicken. Half the cooking time would be enough.
Keyword southwest chicken chili, southwest chicken chili crock pot