Looking for a delicious meal to warm up your evening, without having to cook for an army? This 2.5-quart slow cooker recipe brings you a cozy, Southwest-inspired chili that’s just the right size for a smaller household. Packed with tender chicken, hearty beans, and a touch of smoky spice, it’s a simple set-it-and-forget-it recipe that brightens even the busiest day.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 small onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can chopped green chilies
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
Instructions
Begin by prepping your chicken and veggies. Cut the chicken into small pieces and dice the onion. This ensures everything cooks evenly and stays tender in your 2.5-quart slow cooker.
Add the chicken, onion, black beans, diced tomatoes, chopped green chilies, and chicken broth into the slow cooker. Sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Give everything a gentle stir to distribute the seasonings.
Cover the slow cooker and set it to low heat. Let the chili simmer away for about 4 to 5 hours, until the chicken is fully cooked and the flavors have come together. If you’re pressed for time, you can cook it on high heat for about 2 to 3 hours, but letting it slowly stew yields the absolute best taste.
Taste the chili before serving, adjusting any spices or salt if needed. Scoop the chili into bowls, and if you’re feeling fancy, top it with a sprinkle of shredded cheese, a dollop of sour cream, or some fresh cilantro for a bright finish.
Smoky Southwest Chicken & Bean Chili is a comforting, fuss-free dish that’s perfect for anyone seeking a warm, protein-packed dinner for two or three people—without the hassle of leftovers for days.
Use chicken breasts if you prefer a leaner option, or toss in additional veggies like bell peppers or corn kernels for color and extra nutrients. This recipe caters to your diet and cravings, offering a savory home-cooked meal that’s as simple as set-and-serve.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
