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Slow-Cooked Chicken Chili

 Slow-Cooked Chicken Chili
Assemble this midday and your dinner will be ready and waiting for you.
6 ServingsPrep: 10 min. Cook: 5 hours

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

Directions

  • In a large skillet, saute chicken and onion in oil for 5 minutes or
  • until chicken is browned.
  • 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.

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Slow-Cooked Chicken Chili (continued)

Nutritional Facts: 1 cup equals 318 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 1,092 mg sodium, 28 g carbohydrate, 6 g fiber, 28 g protein.