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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
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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: 1ServingCalories: 420kcalCarbohydrates: 38gProtein: 44gFat: 10gSaturated Fat: 2gCholesterol: 89mgSodium: 584mgPotassium: 1247mgFiber: 10gSugar: 3gVitamin A: 636IUVitamin C: 20mgCalcium: 141mgIron: 6mg
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