Slow Cooker Chicken & Bean Chili


Slow Cooker meals are an all-time favorite for me—especially as a new mom. Since my free time is scarce, preparing meals in advance allows me to easily tackle everything else in my day (and even permits some extra time for those unexpected moments of chaos). Toss in all the ingredients, turn it on and move on! Next thing you know, you’ve got a delicious meal with leftover chili to spare. (And if you have the extra time, pair with homemade vegan jalapeno-cheddar cornbread muffins.)

Crock-Pot Chicken and Bean Chili Garnished with Avocado and Cilantro |

Yields: 7 cups


1-1/2 lb. organic chicken breasts or thighs, whole
16-oz. jar Vitacost Organic Roasted Garlic Salsa
1 can Vitacost Organic Black Beans, do not drain
1 can Vitacost Organic Pinto Beans, do not drain
2 tsp. Vitacost Organic Ground Cumin
2 tsp. chili powder
Sliced avocado
Fresh cilantro


  1. In slow cooker, combine all ingredients (including liquid from canned beans)
  2. Cover and set to low; cook for 5-7 hours.
  3. Remove chicken from crockpot and shred. Return to crockpot; stir then serve.
  4. Season to taste and garnish with sliced avocado and cilantro.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at