Slow-Cooked Chicken Chili Recipe
- 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
- 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.
1 cup: 318 calories, 10g fat (2g saturated fat), 63mg cholesterol, 1092mg sodium, 28g carbohydrate (10g sugars, 6g fiber), 28g protein
Reviews for Slow-Cooked Chicken Chili
"This is a delicious recipe that lends itself to experimentation. I eliminated the veg. oil to save calories and cooked the chicken and onion in cooking spray. I added some chili powder and dried chili flakes for a bit more heat. I used half the chicken, one can of diced tomatoes and one can green chilis as well as the beans. I also added some yellow squash I had deseeded and chopped and added some cilantro...I am retired so don't use a slow cooker much. I cooked this on top of the stove and simmered for about 45 min. Great taste."
"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."
"Not much flavor"
"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."
"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."
"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."
"I had some extra dark red kidney beans, so I added those. I didn't have to cook the chicken ahead of time. It cooked in the crock pot durring the 5 hours. It was perfect and everyone kept asking for the recipe! Thank you!"
"Liked the flavors. It is easy to overcook the chicken. Is a bit soupy unless you add cheese and sourcream.Next time I would consider cooking whole chicken pieces and "pulling" them at the end. Might also drain one of the tomato cans."
"My family truly enjoys this recipe. We make it several times a month."
"Absolutely loved this recipe. I took this to a potluck, and everyone loved. Great flavor."
"I love this recipe. It is another hit at potlucks at work. I have used whole, cooked rotisserie chicken from the grocery store and I think it's even better and easier. I left out the onion, as I don't like onion and it was excellent. One of the best chicken chilies ever, and wonderful garnished with grated cheese!"
"We enjoyed this chili. It is milder than other chicken chili recipes I have tried and that suits my family just fine as we don't really like spicy dishes. After reading another review, we are going to try the leftovers over rice."
"I had a delicious chicken chili some time ago, and this recipe sounds even yummier. Can't wait to try it."
"This recipe is easy, inexpensive, and delicious...not to mention healthy. It has become a regular in my house."
"My family has enjoyed a similar lower fat version of chili for many years, and this is a good one. I added some crushed red peppers because we like it spicier. Really yummy on a cool fall day over rice and served with cornbread."