I can’t take the credit for this one, as my girlfriend Kris shared this recipe with me ages ago when I first started cooking chicken breasts in my slow cooker once a week as part of my weekly meal prep routine. We prefer to use home-made cooked chicken breast for lunches and occasionally dinner, versus processed lunch meat since it’s healthier and free of preservatives. Anyway, this recipe is so good and easy, that it quickly became part of our weekly rotation, especially during the colder months.

This recipe is one of those set-it-and-forget-it recipes. Honestly, dicing an onion is probably the most time consuming part of this recipe, it’s that easy. Head’s up that the chili turns out thick like a stew versus runny like a soup.

A slow cooker works too, you just need to cook for 4-6 hours versus about 30 minutes in the Instant Pot - less time for thawed chicken breast (about 3 hours). Give it a try and let me know how you like it!


  • 3 Frozen or Thawed Chicken Breasts

  • 1 Diced Red Onion

  • 2 Cans Diced & Roasted Tomatoes

  • 1 Can Tomato Sauce

  • 1 Can Kidney Beans Drained

  • 1 Can Black Beans Drained

  • 1/2 Bag Frozen Corn

  • 1 Package Taco Seasoning

  • 1 Can Green Chiles (Optional)


Open all cans and drain the Black Beans and Kidney Beans

Pour all of the cans, frozen corn, red onion and taco seasoning into your Instant Pot or Slow Cooker, and stir to mix.

Fold into the mix your chicken breasts.

For Instant Pot, hit Meat/Stew. For Slow Cooker, cook on High for 3 hours if chicken is thawed and 6 hours if chicken is frozen.

Once your Chili is done cooking, remove the chicken and use a fork and knife to pull it apart - it will shred easily.

Return the shredded chicken back to the pot and mix well.

We like to top with crushed up grain-free Siete chips, but you do you.

Natalie StrahornComment