Slow Cooker Tex-Mex Chicken Chili with Black Beans

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty slow cooker chili combining tender shredded chicken, black beans, and smoky chili spices for a comforting Tex-Mex dinner. This Mexican-inspired chicken recipe, ready in about 375 minutes, pairs chicken breasts, black beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 Mexican cuisine 290 cal/serving

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Ingredients

2 large (about 1 lb) chicken breasts
1 can (15 oz), drained and rinsed black beans
1 can (14.5 oz), undrained diced tomatoes
1 medium, diced onion
3, minced garlic cloves
1 cup chicken broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/4 cup chopped, for garnish fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
Step 2: Transfer the sautéed onion and garlic to a slow cooker. Add 2 large chicken breasts, 1 can (15 oz) drained black beans, 1 can (14.5 oz) undrained diced tomatoes, 1 cup chicken broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
Step 4: Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the slow cooker. Stir well and heat through for 10 more minutes.
Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing, adding brightness to the rich chili.