Slow Cooker Chicken Chili (6-Ingredient)
Six-ingredient slow cooker chicken chili with chicken, beans, salsa, and simple spices. Dump everything in and walk away.
Equipment
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, or thighs
- 1 (15-oz) can tomato sauce
- 2 (15-oz) cans kidney beans, drained and rinsed
- 1 (15-oz) jar chunky salsa, divided
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
Instructions
Slow Cooker Instructions
- Divide the jar of salsa in half.
- Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart slow cooker, stirring to combine. Refrigerate the remaining salsa to add at the end.
- Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through. Do not uncover during this time.
- Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the slow cooker.
- Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.
Instant Pot Instructions
- Place the chicken, beans, cumin, garlic and salt in a 6-quart pressure cooker, stirring to combine.
- Pour over the salsa and the tomato sauce. Do not stir.
- Cover and cook on high pressure for 20 minutes, then allow to naturally release.
- Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pressure cooker.
- Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.
Stovetop Instructions
- Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a large pot or Dutch oven, stirring to combine. Refrigerate the remaining salsa to add at the end.
- Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 40-55 minutes, or until the chicken is cooked through.
- Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pot.
- Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.
Notes
- Optional Toppings: 4-ingredient guacamole, shredded cheese, sour cream, hot sauce, chopped green onion, chopped cilantro.
- Beans: chili, black, or pinto beans all work here as well.
Nutrition
Serving: 1 (of 6) | Calories: 372kcal | Carbohydrates: 27g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 758mg | Potassium: 814mg | Fiber: 7g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 4mg
