Slow Cooker Chicken Chili
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 6-8
  • 2 bone in chicken breast (skin on his fine too)
  • 1 28 ounce can whole peeled tomatoes with sauce, gently crushed with hands
  • 1 14 ounce can tomato sauce
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1 red bell pepper, diced into large pieces
  • 1 yellow bell pepper, diced into large pieces
  • 1 32 ounce can cannellini beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon ancho chile pepper (optional and can substitute cayenne pepper for heat)
  • 2½ teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup chicken stock
  • 3 basil leaves, chopped
  • sharp cheddar cheese, shredded
  1. Season chicken with salt and pepper; set aside.
  2. Add all of the ingredients to the slow cooker and stir. Add chicken and press down into the slow cooker so it's covered.
  3. Cook on low heat for 6 hours.
  4. Remove chicken and gently shred discarding bones and skin. Shredding should be incredibly easy as the chicken will be very tender. Add back to the slow cooker. Check for seasoning. Add fresh basil. Serve with your topping of choice.
Recipe by Stuck On Sweet at