Crock Pot Chicken Chili Recipe

Crock Pot Chicken Chili Recipe

We are having a cold spell down here in Florida. Brrrrr... Tonight is the perfect night for this Crock Pot Chicken Chili recipe.

There are two meals my family loves to eat when the weather turns cold and that is a crock pot beef soup or easy Crock Pot chili.

Most of the family (the guys) prefer chili made with ground beef. I, on the other hand, love Chicken Chili. Today's Crock Pot Chicken Chili recipe for #CrockPotFriday is perfect to help warm you up in this cold winter weather.

Pull out the slow cooker and make this Crock Pot Chicken Chili tonight!

How to a Make Crock Pot Chicken Chili Recipe

• 2 tablespoons olive oil
• 2.5 pounds boneless, skinless chicken breasts cut into bite size pieces
• 1 small onion. diced
• ½ cup diced green pepper
• ½ cup diced red pepper
• 1 tablespoon minced garlic
• 14.5 ounce can Hunts Fire-roasted Diced Tomatoes
• 2 cans cannellini beans, undrained
• 1 can black beans, drain and rinsed
• 1 2 ounce can dice Chile peppers
• 2 teaspoons cumin
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons chili powder
• 1 teaspoon black pepper
• ½ teaspoon salt (adjust as needed)
• 1 ½ cans of water
• shredded cheese (optional)
• sour cream (optional)

• 3 tablespoons cool water
• 1 tablespoon cornstarch

1. Heat the olive oil in a skillet and saute the chicken for about 5 minutes.
2. Add the onion, green peppers and garlic to the skillet.
3. Toss well and saute for 1-2 minutes.
4. Pour the contents of the skillet into a 6-quart crock pot.
5. Add the next 10 ingredients to the crock pot.
6. Stir well.
7. Cook for 4 hours on high.
8. To thicken
9. After 3 hours of cooking mix the cool water with the cornstarch and add to the crock pot.
10. Stir, recover the slow cooker and cook for the remaining hour or until the chicken is cooked through.
11. Serve over a bed of rice. Top with shredded cheese and sour cream if desired.

Crock Pot Chicken Chili Recipe

Arlene Mobley - Flour On My Face

Crock Pot Chicken Chili Recipe

5 from 2 votes

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Prep Time 15 mins

Cook Time 4 hrs

Total Time 4 hrs 15 mins

Course Main Dish

Cuisine Mexican

Servings 8 Servings

Calories 420 kcal

Ingredients  

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 2.5 pounds boneless (skinless chicken breasts cut into bite size pieces)
• ▢ 1 small small onion. diced
• ▢ ½ cup diced green pepper
• ▢ ½ cup diced red pepper
• ▢ 1 tablespoon minced garlic
• ▢ 14.5 ounce can Hunts Fire roasted Diced Tomatoes
• ▢ 30 oz. cans canellini beans (undrained)
• ▢ 15 oz. can black beans (drain and rinsed)
• ▢ 1 2 ounce can dice Chile peppers
• ▢ 2 teaspoons cumin
• ▢ 1 ½ teaspoons dried oregano
• ▢ 1 ½ teaspoons chili powder
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon salt (adjust as needed)
• ▢ 1 ½ cups water
• ▢ shredded cheese (optional)
• ▢ sour cream (optional)
• ▢ 3 tablespoons cool water
• ▢ 1 tablespoon cornstarch

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Instructions 

• Heat the olive oil in a skillet and saute the chicken for about 5 minutes.
• Add the onion, green peppers and garlic to the skillet.
• Toss well and saute for 1-2 minutes.
• Pour the contents of the skillet into a 6-quart crock pot.
• Add the next 10 ingredients to the crock pot.
• Stir well.
• Cook for 4 hours on high.

To Thicken

• After 3 hours of cooking mix the cool water with the cornstarch and add to the crock pot.
• Stir, recover the slow cooker and cook for the remaining hour or until the chicken is cooked through.
• Serve over a bed of rice. Top with shredded cheese and sour cream if desired.

Nutrition

Serving: 1Serving | Calories: 420kcal | Carbohydrates: 38g | Protein: 44g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 584mg | Potassium: 1247mg | Fiber: 10g | Sugar: 3g | Vitamin A: 636IU | Vitamin C: 20mg | Calcium: 141mg | Iron: 6mg

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