Project Description

Slow Cooked Chicken Chili


  • 2 boneless skinless chicken breasts
  • 1 x 16 oz. can black beans
  • 1 x 16 oz. can kidney beans
  • 1 medium chopped yellow onion
  • 1 minced jalapeño pepper, or 2 Tbsp. minced Rockerbox Pickled Jalapeños
  • 1 chopped green bell pepper
  • 10 oz. pkg. frozen corn
  • 1 x 8 oz. can tomato sauce
  • 1 x 28 oz. can diced tomatoes
  • 1/4 C chopped fresh cilantro
  • 2 tsp. Rockerbox Garlic Flakes
  • 2.5 Tbsp. Rockerbox Fiesta Mix
  • 1 tsp. salt


  1. Combine all ingredients except the chicken and cilantro in slow-cooker.
  2. Stir to combine.
  3. Place uncooked chicken on top and cover.
  4. Cook on low for 6 hours or high for 4 hours, stirring occasionally.
  5. 30 minutes before serving, pull the chicken breasts apart with two forks.
  6. Stir shredded chicken into slow-cooker and continue cooking.
  7. Top with fresh cilantro or any other desired toppings.
  8. Pairs well with cornbread or tortilla chips.


Optional toppings: Additional cilantro, shredded cheese, chopped green onions, thinly sliced red onions, sour cream.

If you don’t have a slow-cooker, you can also use a large oven-safe pot. Simmer on the stovetop at 350°, stirring occasionally, for 3 hours.

Add 1 tsp Yellow Onion Dust or Green Onion Dust for more depth of flavor.