Gluten-Free Slow-Cooked Chicken Chili
A hearty and delicious gluten-free chicken chili made in a crock pot, perfect for a cozy meal with minimal effort.
Equipment
- Crock pot
- Cutting board
- Knife
- Mixing spoon
Ingredients
- 2 pieces chicken breast, diced
- 1 cup gluten-free chicken broth
- 1 cup black beans, drained
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- Salt and pepper to taste
Instructions
- Place diced chicken in the crock pot.
- Add chicken broth, black beans, diced tomatoes, garlic, chili powder, salt, and pepper.
- Stir to combine all ingredients evenly.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with a fork before serving.
- Serve hot, garnished with cilantro and sour cream, if desired.
Notes
Use tamari instead of soy sauce for a gluten-free option.
Adjust chili powder to your preferred spice level.
For extra creaminess, stir in a bit of coconut milk before serving.
Serve with gluten-free cornbread or rice for a complete meal.
Leftovers can be frozen and reheated for easy lunches.
Add avocado slices or shredded cheese for extra toppings.
Use a meat thermometer to ensure chicken is fully cooked.
Replace chicken with turkey for a variation.