Slow Cooker Chicken Chili with Black Beans and Corn

Name: Slow Cooker Chicken Chili with Black Beans and Corn
Prep time: 31 min
Cook time: 6 h 20 min
Total time: 6 h 51 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon (15 ml) olive oil; 1 large (about 10 oz) (280 g) yellow onion, cut into ¼-inch (6 mm) dice; 1 medium (170 g) red bell pepper, seeded and cut into ½-inch (1.3 cm) dice; 4 cloves (12 g) garlic cloves, minced; 3 tablespoons (24 g) chili powder; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2½ g) smoked paprika; 1 teaspoon (1 g) dried oregano; 1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat, left whole (about 3 breasts); 1 can (14.5 oz) (411 g) fire-roasted diced tomatoes, with their juices; 2 tablespoons (32 g) tomato paste; 1½ cups (360 ml) low-sodium chicken broth; 2 cans (15 oz each) (850 g) black beans, drained and rinsed; 1½ cups (210 g) frozen corn kernels, no need to thaw; 1 teaspoon (4 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; 2 tablespoons (30 ml) fresh lime juice, squeezed from about 1 large lime; ¼ cup (4 g) fresh cilantro, chopped (optional); 1 cup (100 g) shredded cheddar or Monterey Jack (optional); ½ cup (120 g) sour cream (optional)

From the MyKitchenBank Kitchen

Tender shredded chicken breast, black beans, sweet corn and fire-roasted tomatoes simmer all day in a smoky, mildly spicy chili base. Briefly sautéing the onion and spices first gives deep flavor, and the chicken stays juicy because it cooks gently on low.

Prep: 31 min
Cook: 6 hr 20 min
Total: 6 hr 51 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

1 tablespoon (15 ml) olive oil
1 large (about 10 oz) (280 g) yellow onion, cut into ¼-inch (6 mm) dice
1 medium (170 g) red bell pepper, seeded and cut into ½-inch (1.3 cm) dice
4 cloves (12 g) garlic cloves, minced
3 tablespoons (24 g) chili powder
2 teaspoons (4 g) ground cumin
1 teaspoon (2.5 g) smoked paprika
1 teaspoon (1 g) dried oregano
1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat, left whole (about 3 breasts)
1 can (14.5 oz) (411 g) fire-roasted diced tomatoes, with their juices
2 tablespoons (32 g) tomato paste
1½ cups (360 ml) low-sodium chicken broth
2 cans (15 oz each) (850 g) black beans, drained and rinsed
1½ cups (210 g) frozen corn kernels, no need to thaw
1 teaspoon (4 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
2 tablespoons (30 ml) fresh lime juice, squeezed from about 1 large lime
For serving
¼ cup (4 g) fresh cilantro, chopped (optional)
1 cup (100 g) shredded cheddar or Monterey Jack (optional)
½ cup (120 g) sour cream (optional)

Equipment (6)

5- to 6-quart (4.7–5.7 L) slow cooker
12-inch (30 cm) skillet
Wooden spoon
Two forks or tongs for shredding
Instant-read thermometer
Can opener and fine-mesh strainer

Steps

Before you start

Use a 5- to 6-quart (4.7–5.7 L) slow cooker; a smaller one may overflow.
Drain and rinse the canned black beans so the chili isn't salty or gluey.
Plan on 6–7 hours on LOW, or 3½–4 hours on HIGH. Chicken is done when it reaches 165°F (74°C) and shreds easily.
Slow cookers vary, so check the chicken at the earliest time listed.

1
Prep the vegetables
- Dice the onion and bell pepper, mince the garlic, and drain and rinse the black beans in a strainer under cold water.
- Measure the corn but leave it frozen.
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Ready when: Vegetables are evenly diced so they cook at the same rate.
Tip: Rinse the beans until the water runs clear to avoid a murky, slimy chili.
2
Sauté the aromatics
- Heat the olive oil in a 12-inch (30 cm) skillet over medium heat.
- Add the onion and bell pepper and cook, stirring often, for 5 minutes until softened and the onion is translucent.
- Add the garlic and cook 30 seconds until fragrant.
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Ready when: Onion is translucent and the garlic smells fragrant but is not browned.
Tip: Don't let the garlic brown; it turns bitter.
3
Toast the spices
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Add the tomato paste and cook, stirring constantly, for 1 minute until the mixture darkens slightly and smells toasty.
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Ready when: Paste turns a deeper brick-red and the spices smell toasty.
Tip: If the pan looks dry or the spices stick, add a splash of the broth.
4
Load the slow cooker
- Scrape the vegetable mixture into a 5- to 6-quart (4.7–5.7 L) slow cooker.
- Add the diced tomatoes with their juices, broth, and black beans, and stir to combine.
- Nestle the whole chicken breasts into the mixture so they are mostly submerged.
- Do not add the corn yet.
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Ready when: Chicken is mostly covered by liquid.
Tip: Keep the chicken in a single layer if possible for even cooking.
5
Slow cook the chili
- Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3½ to 4 hours.
- Start checking at the lower end of the time.
- Avoid lifting the lid more than needed, since each peek adds about 15 minutes of cooking time.
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Ready when: Chicken reads 165°F (74°C) in the thickest part and shreds easily with a fork.
Tip: Overcooked chicken breast turns dry and stringy, so check it at the earliest time.
6
Shred the chicken
- Transfer the chicken to a cutting board or large bowl.
- Shred it with two forks into bite-size pieces, about 1 minute of work.
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Ready when: Chicken pulls apart easily with no pink in the center.
Tip: Shred while hot; cooled chicken is harder to pull apart.
7
Add corn and finish
- Return the shredded chicken to the slow cooker and stir in the frozen corn.
- Cover and cook on HIGH for 20 minutes, until the corn is hot and tender and the chili is steaming.
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Ready when: Corn is hot and tender, and the chili is steaming throughout.
Tip: Adding the corn late keeps it sweet and slightly crisp instead of mushy.
8
Season and serve
- Stir in the lime juice.
- Taste and add more salt, a pinch at a time, if needed.
- If the chili is too thin, cook uncovered on HIGH for 15 minutes; if too thick, stir in a splash of broth or water.
- Ladle into bowls and top with cilantro, cheese, and sour cream if you like.
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Ready when: Chili is thick enough to mound slightly on a spoon and tastes bright and balanced.
Tip: Lime juice added at the end keeps its fresh flavor.

Good to know

Tips

For more heat, add 1 minced jalapeño with the onion or ¼ teaspoon cayenne with the spices.
For a thicker chili, mash about ½ cup of the beans against the side of the slow cooker before adding the corn.
Don't skip the skillet step. Toasting the spices and tomato paste adds depth that raw spices in a slow cooker can't match.
Use an instant-read thermometer to check the chicken rather than relying on time alone.

Make ahead

Chili tastes even better the next day. Cook through step 7, cool, and refrigerate up to 3 days. Add the lime juice and toppings after reheating.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers, leaving ½ inch (1.3 cm) headspace. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat, stirring occasionally, until steaming hot (165°F / 74°C), adding a splash of broth if thick.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Same weight; they stay juicier and can cook 30–60 minutes longer without drying out.
black beans → pinto or cannellini beans. Use the same amount, drained and rinsed.
frozen corn kernels → canned corn, drained. Use 1½ cups (about one 15-oz can) and add at the same time.
sour cream → plain Greek yogurt. Use the same amount for a tangier, higher-protein topping.