Hearty Crock Pot Chicken Chili Recipe
Servings 6 -8 servings
Calories 687kcal
Ingredients
- 2 tablespoons olive oil
- 2.5 pounds boneless skinless chicken breasts cut into bite size pieces
- 1 small onion. diced
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 1 tablespoon minced garlic fresh or jarred
- 14.5 ounce can Hunts Fire-roasted Diced Tomatoes
- 2 cans cannelloni beans
- 1 can black beans drain and rinsed
- 2 ounce can dice Chile peppers
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt adjust as needed
- 1 1/2 cans of water
- shredded cheese optional
- sour cream optional
- To thicken the chicken chili
- 3 tablespoons cool water
- 1 tablespoon cornstarch
Instructions
- Heat the olive oil in a skillet and saute the chicken for 5-7 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 the chili after 3 hours of cooking time 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 white rice in a soup crock.
- Top with shredded cheese and sour cream if desired.
- Serves 6-8
Nutrition
Serving: 1g | Calories: 687kcal | Carbohydrates: 53g | Protein: 81g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 182mg | Sodium: 1133mg | Fiber: 15g | Sugar: 6g