Slow Cooker Spicy Chicken Chili

Servings 6 servings


  • 2 cups tomato sauce
  • 1/2 cup low sodium chicken broth
  • 1 14.5-oz. can crushed tomatoes
  • 1 cup onion chopped
  • 1 cup red bell pepper chopped
  • 15 ounces kidney beans drained and rinsed or homemade
  • 4 cloves garlic pressed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups boneless skinless chicken breast cooked and cubed


  • DO-AHEAD TIP: Cook chicken. Combine all ingredients in a slow cooker; stir well.
  • Cover and cook on LOW for 1 to 2 hours or until heated through and veggies are tender-crisp.
  • Serve and enjoy!


SERVING SUGGESTION: A big salad and some warm corn muffins. VEGETARIAN: Replace chicken with 15 ounces navy or kidney beans (drained and rinsed or homemade) and use vegetable broth. KOSHER: No changes necessary. GLUTEN FREE: Make sure broth, tomatoes, beans and tomato sauce are gluten free. NUTRITION: Per Serving: 220 Calories; 2g Fat; 26g Protein; 27g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 1253mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fat. Points: 5
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