Easy Crockpot Chicken Vegetable Chili
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound chicken (about 2 chicken breasts)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 zucchini, dixed
  • 1, 15 ounce can crushed tomatoes, low sodium
  • 1, 15 ounce can salsa
  • 1, 15 ounce can of red kidney beans
  • 2 cups chicken broth, low sodium
  • 1 cup frozen corn kernels
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. In a large crockpot add all ingredients, stir to combine.
  2. Cook for 6-8 hours on low or high 3-4 hours on high or until chicken is cooked through. and shreds easily with a fork.
  3. Top with cheese, greek yogurt, avocado, scallions etc.
Notes
*If using frozen chicken chili will need closer to 8 hours on low, 4 hours on high.
Nutrition Information
Serving size: ⅙ recipe Calories: 257 Fat: 8 g Carbohydrates: 33 g Fiber: 9 g Protein: 30 g
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/easy-slow-cooker-chicken-vegetable-chili/