Slow Cooker Black Bean Chicken Chili

Prep: 15 minutes

Cook: 8-10 hours

Serves: 4 to 6


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, then add the chicken. Cook for 5 minutes, flip and continue cooking for 5 more minutes. Remove the chicken to a plate and let cool to room temperature.

Add the remaining ingredients to a slow cooker. Chop up or use two forks to pull the chicken into chunky pieces, then add the chicken and its juices to the slow cooker. Give everything a good stir, then set to cook on low for 8-10 hours.

Serve with sour cream, shredded cheddar cheese and a good loaf of crusty bread.