Slow-Cooked Chicken Chili Recipe
Slow-Cooked Chicken Chili Recipe photo by Taste of Home

Slow-Cooked Chicken Chili Recipe

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4.5 14 18
Publisher Photo
Assemble this midday and your dinner will be ready and waiting for you.
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 cup chopped onion
  • 3 tablespoons canola oil
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 cup frozen corn
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon pepper
  • Sour cream and shredded cheddar cheese, optional

Nutritional Facts

1 cup: 318 calories, 10g fat (2g saturated fat), 63mg cholesterol, 1092mg sodium, 28g carbohydrate (10g sugars, 6g fiber), 28g protein

Directions

  1. In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.
  2. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings. Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Yield: 6 servings.
Originally published as Chicken Chili in Weeknight Cooking Made Easy Annual 2005, p99

Reviews for Slow-Cooked Chicken Chili

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 12, 2015

"Good, but misses the Chili aspect of Chicken Chili (no chili powder). Also misses a few key ingredients like corn, chicken staulk and seasonongs. Very close and healthy if you don't mind it not tasking anytning like Chili."

MY REVIEW
Reviewed Oct. 13, 2014

"Not much flavor"

MY REVIEW
Reviewed Jul. 3, 2014

"This was a very tasty chili. I cooked the chicken ahead of time and was very happy that the chicken did not dry up at all. I would like a little more heat/flavor next time I make it."

MY REVIEW
Reviewed Feb. 4, 2014

"I liked this much better the second day after all the flavors settled. I shredded the chicken. This was delicious with cheese and sour cream topping was added. I also chose to use mixed veggies instead of just carrots."

MY REVIEW
Reviewed Jan. 1, 2014

"I loooooooooooove this recipe & make it at least once a month. My husband isn't that big of a chili/stew/soup fan, but he really enjoys this & asks for seconds. Like Robin, I just throw the raw chicken in & it cooks just fine over the 5 hours."

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