Crock Pot Chicken & Corn Chili – a delicious and satisfying chili that is so easy and quick to put together. Perfect for a weeknight dinner that the whole family will enjoy.
This Crock Pot Chicken & Corn Chili is full of flavor and is a family favorite. Everyone, both the kids and adults, loves it. I like to keep the ingredients for it on hand in my pantry and fridge/freezer for whenever I need a quick and easy dinner.
This recipe makes quite a bit, enough for at least two dinners for our family of five and is also a great dish for a potluck or party.
How to Make Crock Pot Chicken & Corn Chili
This Crock Pot Chicken & Corn Chili is so easy to make. First place boneless chicken breasts in the slow cooker. Then add chopped onion and red bell peppers, cannellini beans, diced tomatoes, corn, cumin, a little bit of cayenne and salt to the slow cooker.
Pour chicken broth over the mixture in the slow cooker, put the lid on and set it to either low or high temperature, and that’s it. In about four to six hours, depending on the temperature setting, a delicious meal is ready to serve.
This flavorful Crock Pot Chicken & Corn Chili is wonderful topped with some shredded Monterey Jack cheese, a sprinkling of chopped cilantro and a dollop of sour cream.
This delicious chili is so easy to make and is perfect for a family dinner, it is also a great dish for a potluck or party.
Crock Pot Chicken & Corn Chili - a delicious and satisfying chili that is so easy and quick to put together, perfect for a weeknight dinner that the whole family will enjoy.
3 lbs boneless chicken breasts
2 medium onions, chopped
1 red bell pepper, seeded and chopped
2 (15 oz) cans cannellini beans, rinsed and drained
1 (28 oz) can diced tomatoes, undrained
1 (12 oz) package frozen corn (~2 cups)
1 tablespoon cumin
¼ teaspoon ground cayenne pepper
1 teaspoon salt
1 (14.5 oz) can chicken broth
¼ cup corn starch
¼ cup water
shredded Monterey Jack cheese,chopped cilantro and light sour cream, for topping (optional)
Trim fat from chicken breasts and place in 5-6 quart slow cooker.
Add onion, red bell pepper, cannellini beans, diced tomatoes, corn, cumin, cayenne and salt to slow cooker.
Pour chicken broth over mixture in slow cooker.
Cover and cook on HIGH heat for 4 hours or on LOW heat for 6 hours.
Using a slotted spoon or tongs, remove chicken breasts from slow cooker and place on cutting board. Cut chicken breasts into chunks or shred with two forks.
In a small mixing bowl, create a slurry by whisking together cornstarch and water. Pour slurry into slow cooker and whisk to combine. Cover slow cooker, set heat to high and let sauce thicken, about 5 minutes. Return chicken to slow cooker and stir to combine.
Serve chili and top with shredded Monterey Jack cheese, chopped cilantro and sour cream, if desired.