Ingredients:

  • 2.2 lbs boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (with juice)
  • 1 can (15 oz) corn, drained (optional)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Shredded cheese (optional)
  • Sour cream (optional)
  • Avocado (optional)
  • Sliced jalapeños (optional)

Instructions:

  1. Place chicken breasts at the bottom of the crockpot. Add black beans, diced tomatoes, corn (if using), diced onion, minced garlic, diced bell pepper, chicken broth, chili powder, cumin, smoked paprika (if using), oregano, cayenne pepper (if using), salt, and pepper.
  2. Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken is cooked through and easily shreds.
  3. Carefully remove chicken breasts from the crockpot with tongs. Place them on a cutting board and shred with two forks.
  4. Return the shredded chicken to the crockpot and stir to combine it with the chili mixture.
  5. Stir in the fresh lime juice.
  6. Taste the chili and adjust seasoning as needed with salt, pepper, and more chili powder for flavor, or cayenne for heat.
  7. Ladle chili into bowls. Garnish with fresh cilantro and your favorite toppings.