Ingredients:

  • 2 lbs Boneless, skinless Chicken Breast
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (14.5 oz) can Crushed Tomatoes, undrained
  • 1 cup Low-sodium Chicken Broth
  • 1 cup Frozen Sweetcorn
  • 3 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1 packet (approx. 1 oz) Taco Seasoning mix
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 (4 oz) can Diced Green Chiles, undrained (Optional)
  • 1 medium Jalapeño, diced (Optional)

Instructions:

  1. Prepare the Vegetables: Dice the onion and mince the garlic. Rinse and drain the black beans and kidney beans thoroughly.
  2. Layer the Chicken: Place the whole, raw chicken breasts evenly on the bottom of the slow cooker pot.
  3. Add Wet Ingredients and Aromatics: Scatter the diced onion and minced garlic over the chicken. Pour in the diced tomatoes (undrained), crushed tomatoes (undrained), and the chicken broth. Add the can of diced green chiles and the optional jalapeño.
  4. Introduce the Bulk: Spoon in the rinsed black beans, kidney beans, and frozen sweetcorn.
  5. Seasoning: Sprinkle the chili powder, cumin, oregano, smoked paprika, taco seasoning, salt, and pepper evenly over the mixture. Do not stir yet.
  6. Cook: Secure the lid. Cook on the LOW setting for 6 to 8 hours or the HIGH setting for 3 to 4 hours. The chili is ready when the chicken shreds easily with a fork.
  7. Remove Chicken: Carefully lift the cooked chicken breasts out of the slow cooker and place them on a clean plate or cutting board.
  8. Shred: Using two forks, shred the chicken finely. (A handheld electric mixer on low speed can also be used for fast shredding.)
  9. Return and Combine: Return the shredded chicken to the slow cooker. Stir the entire chili mixture thoroughly to combine the meat, vegetables, and seasoning into a thick, cohesive stew.
  10. Rest and Adjust: Cover and let the chili rest on the 'Keep Warm' setting for 15-20 minutes. Taste and adjust salt, pepper, or heat.
  11. Serve: Ladle generous portions into bowls and allow guests to customize their chili with preferred toppings (cheese, sour cream, coriander, avocado).