Ingredients:

  • 5 lbs boneless, skinless chicken breasts
  • 1 large white or yellow onion, diced medium
  • 4 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 cup frozen or canned corn, drained
  • 2 Tbsp store-bought taco seasoning mix
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 (4 oz) can chopped green chiles, undrained
  • 2 Tbsp fresh lime juice
  • 1 small jalapeño, seeded and minced (optional)

Instructions:

  1. Place the diced onion, minced garlic, and optional jalapeño into the bottom of the slow cooker insert.
  2. Lay the chicken breasts over the vegetables. Sprinkle the chicken evenly with taco seasoning, chili powder, cumin, oregano, and smoked paprika.
  3. Pour the chicken broth over the mixture. Add the undrained diced tomatoes and the can of green chiles.
  4. Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the chicken is fork-tender.
  5. Carefully remove the cooked chicken breasts to a separate bowl. Shred the chicken using two forks, then return the shredded chicken to the slow cooker.
  6. Add the rinsed beans and drained corn to the chili. Stir everything together well to combine.
  7. Cook for an additional 30 minutes on HIGH to allow the beans and corn to heat through and the flavors to meld.
  8. Remove from heat and stir in the fresh lime juice just before serving. Taste and adjust salt/pepper if necessary.