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Slow cooker recipes have become a staple in kitchens around the world, thanks to their unmatched convenience and ability to transform simple ingredients into hearty, satisfying meals. Among the plethora of slow-cooked options, Slow Cooker Sweet Corn Chicken Chili stands out as a delightful combination of flavor, nutrition, and comfort. This dish is not only easy to prepare but also offers a warming, robust taste that is perfect for any occasion, whether it's a busy weeknight dinner or a cozy gathering with friends and family.

Slow Cooker Sweet Corn Chicken Chili

Discover the ultimate comfort food with this Slow Cooker Sweet Corn Chicken Chili! It's an easy, delicious recipe that combines tender chicken, hearty beans, and a burst of sweetness from corn, all infused with flavorful spices. Perfect for busy weeknights or cozy gatherings, this chili is nutritious and versatile, allowing for customization based on your preferences. Enjoy a bowl of warmth and satisfaction with minimal effort—just set, forget, and savor!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts or thighs

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) sweet corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

2 cups chicken broth

Juice of 1 lime

Fresh cilantro for garnish

Sour cream or Greek yogurt for serving (optional)

Shredded cheese for serving (optional)

Instructions
 

Prepare the Chicken: Begin by placing the chicken breasts or thighs at the bottom of the slow cooker. Season the chicken generously with salt, black pepper, chili powder, ground cumin, and smoked paprika to enhance the flavor.

    Layer the Veggies: Next, add the diced onion, red bell pepper, and minced garlic directly on top of the seasoned chicken. This layering will allow the flavors to meld beautifully as the chili cooks.

      Add the Beans and Corn: Gently pour in the drained black beans, kidney beans, and sweet corn over the vegetables. Using a spatula, gently mix the ingredients, ensuring that the beans combine well with the vegetables without breaking them apart.

        Tomatoes and Broth: Pour the entire can of diced tomatoes, including their juices, over the mixture, and then add the chicken broth. This will create a savory base for the chili.

          Cook It Slow: Cover the slow cooker with its lid and set it to the low heat setting. Allow the chili to cook for 5 to 6 hours, or until the chicken is so tender that it can be easily shredded with a fork.

            Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and place it onto a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the slow cooker to blend with the other ingredients.

              Add Lime Juice: Squeeze the juice of one lime over the chili and stir well to combine. Taste the chili and adjust the seasoning, adding more salt and black pepper as needed to suit your preference.

                Serve: Ladle the hearty chili into individual bowls and garnish each serving with freshly chopped cilantro. For a creamy finish, offer sour cream or Greek yogurt and shredded cheese on the side as optional toppings.

                  Prep Time, Total Time, Servings: 15 mins | 6 hrs | 6 servings

                    Presentation Tips: Serve the chili in rustic bowls with a sprinkle of cilantro and a lime wedge on the side for a pop of color. Pair with warm crusty bread or tortilla chips for added texture and enjoyment!