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+ servings

Crock Pot Chicken Chili Recipe

Arlene Mobley - Flour On My Face
Crock Pot Chicken Chili Recipe
5 from 2 votes
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  

  • 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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