Healthy Recipes

Ready & Waiting: Slow-Cooker Chicken Chili

Slow-Cooker Chicken Chili

INGREDIENTS (makes 4–6 servings)
1 medium yellow onion (one cup), chopped
One 5-oz. can black beans, drained and rinsed
One 5-oz. can white kidney beans, drained and rinsed
One 4.5-oz. can petite diced tomatoes, undrained
1 cup fresh or frozen medley of green and red bell pepper strips 12/3 cup frozen corn
4 cloves garlic, minced
1 tablespoon paprika
3 teaspoons chili powder
2 teaspoons ground cumin
11⁄2 teaspoons oregano
1⁄4 teaspoon crushed red pepper akes
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks


  1. Label a gallon-sized freezer bag with the name of the recipe, cooking instructions and use-by date.
  2. Add all ingredients to your freezer bag, adding chicken last so it’s the first ingredient to land in the slow cooker.
  3. Remove as much air as possible from the bag, seal it and place it in the freezer.
  4. When ready to eat, run the bag under hot water to break apart the ingredients and add them to the slow cooker.
  5. Cook on low setting for 6–8 hours.
  6. Optional: Serve with shredded cheddar cheese and tortilla chips.
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Augusta University Health

Based in Augusta, Georgia, Augusta University Health is a world-class health care network, offering the most comprehensive primary, specialty and subspecialty care in the region. Augusta University Health provides skilled, compassionate care to its patients, conducts leading-edge clinical research and fosters the medical education and training of tomorrow’s health care practitioners. Augusta University Health is a not-for-profit corporation that manages the clinical operations associated with Augusta University.