With fall right around the corner, it’s a good idea to start curating those cold weather comfort foods that make you feel all warm and fuzzy inside.
Slow cooker black bean chicken chili is one way I like to change up an old classic!
The chicken soaks up all the yummy juices that come together as it slowly simmers all day long, and it’s pretty much fall-apart-tender by the time it’s done.
I like to pair my black bean chicken chili with a dollop of sour cream and a sprinkle of freshly chopped green onions. My husband likes to add shredded cheese and a few shakes of hot sauce. The great thing about chili, in general, is that it’s flexible like that.
Yummmmmm!!!! I can’t wait to make it again!
- 2 large chicken breasts
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 2 tablespoons + 1 teaspoon chili powder
- 2 tablespoons olive oil
- 2 onions, diced
- 2 cloves garlic, minced
- 1 14.5-oz can chicken broth
- 1 14.5-oz can diced tomatoes
- 1 14.5-oz can diced tomatoes with green chilis
- 1 8-oz can tomato sauce
- 1 14.5-oz can black beans, drained and rinsed
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried parsley
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- Preheat a skillet over medium-high heat. Sprinkle the chicken breasts on both sides with the poultry seasoning, salt, and 1 teaspoon chili powder.
- Add the olive oil to the skillet, followed by the chicken breasts. Cook them for 5 minutes, flip them, and then continue cooking for 5 more minutes.
- Remove the chicken to a plate and let it rest.
- Mix the remaining ingredients together in a slow cooker.
- Roughly chop the seared chicken breasts into large bite-sized pieces, and stir it into the slow cooker. Cover and cook on low for 8 hours.
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