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Slow Cooker Pineapple Chicken Chili Recipe

Slow Cooker Pineapple Chicken Chili

A mild, sweet-savory chicken chili featuring pineapple, black beans, corn, tomatoes, green chiles, and Southwestern seasoning. It cooks slowly until the chicken is tender enough to shred and soak up the flavorful broth.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless, skinless chicken breasts
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 20-ounce can Pineapple tidbits or chunks, drained
  • 1 14.5-ounce can Diced tomatoes, preferably with juice
  • 1 4-ounce can Diced green chiles
  • 1 small Small onion, diced
Seasonings
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional
  • 1/2 cup Chicken broth

Method
 

Step-by-Step
  1. Place the boneless, skinless chicken breasts in the slow cooker. Add the drained black beans, drained corn, drained pineapple, diced tomatoes with their juice, diced green chiles, and diced onion.
  2. Sprinkle the chili powder, ground cumin, garlic powder, salt, and black pepper over the ingredients. Stir the surrounding mixture lightly so the seasonings distribute, leaving the chicken breasts whole.
  3. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken is ready when it reaches at least 165°F internally and shreds easily with two forks.
  4. Remove the cooked chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the chili, stir well, and cook for another 5–10 minutes before serving.

Notes

Drain and rinse the beans and drain the corn to help prevent watery chili. Drain the pineapple for a balanced flavor, or retain a few tablespoons of juice for extra sweetness. For more heat, use tomatoes with green chiles, add a minced jalapeño, or increase the chili powder.