Shredded Chicken Chili



1 onion, diced

1, 16-oz can black beans (no salt added), drained and rinsed

1, 16-oz can kidney beans (no salt added), drained and rinsed

1 cup tomato sauce (no salt added)

1, 28-oz can (or 2, 14.5-oz cans) diced tomatoes with chilies or fire roasted

1 teaspoon cumin

1 teaspoon chili powder*

Homemade taco seasoning below

 2 boneless skinless chicken breasts

1/4 cup chopped fresh cilantro to top

1/4 avocado, sliced to top

Homemade Taco Seasoning 

2 Tbsp. chili powder*

1 Tbsp. ground cumin

1 tsp. paprika

1 tsp. Himalayan salt

1.5 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried oregano

*This measurement results in a somewhat mild flavor. Add one or two more teaspoons for a spicier chili.


1. In a large pot or crockpot combine beans, canned tomato, onion, tomato sauce, cumin, chili powder and homemade taco seasoning in a slow cooker. Place chicken on top and cover.

2. Cook on low for 6 hours.

3. A half hour before serving, remove chicken and shred with a fork or tongs. Return chicken to pot or slow cooker and stir in. Serve with fresh cilantro and diced 1/4 avocado. 

This is my all time favorite chili. I love the pulled chicken rather than the traditional ground turkey or beef. It’s such a comforting dish and one that freezes great if you make too much or double it to have some on hand for those last minute dinners.



Dairy-free, Gluten-free