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Slow Cooker Sweet Chicken Chili

Slow Cooker Sweet Chicken Chili

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Krystal Berry Johnson

Chicken simmers with beans, onions and brown sugar to create a tasty, comforting dish for those cold winter days. Great in warm weather too!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.
  2. Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.
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Reviews

geekhunter
55
3/1/2010

Amazing! Can't believe how easy this is to make and my whole family just loved this meal. Super easy. Just drop in the ingredients and turn on the pot. I didn't do the 1 hr high setting followed by 4 low. Instead, I put everything in the pot the night before and put it in the fridge. Pulled the pot out in the morning and cranked the dial to low. Left it in 8+ hours. Fantastic!

crazy54
48
2/5/2010

********** I made this for dinner last night. I followed the recipe exactly except i put in one TBSP of chili powder by mistake. It turned out wonderful!!! So easy to put in the slowcooker and let cook all day on low. Thank you so much for this great recipe

3shebabes
43
2/9/2010

Made this chili today and my husband and I loved it! We are snowed in and it made a perfect comfort-food dinner! I made a few changes, however. I added a bit more brown sugar (another TBSP or so), added a small can of Hunt's diced tomatos, and because I did not have the black bean chili sauce on hand, I used a TBSP + a few pinches more of chili powder as a substitute. Served it topped with shredded, marbled cheddar cheese and a little sour cream on top. Really, really yummy...