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Slow-Cooked Chicken Chili Recipe

Slow-Cooked Chicken Chili Recipe

Assemble this midday and your dinner will be ready and waiting for you.
TOTAL TIME: Prep: 10 min. Cook: 5 hours YIELD:6 servings


  • 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.

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.

Reviews for Slow-Cooked Chicken Chili

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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."

Reviewed Oct. 13, 2014

"Not much flavor"

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."

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."

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."

Reviewed Dec. 10, 2012

"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!"

Reviewed Jan. 6, 2012

"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."

Reviewed Nov. 5, 2011

"My family truly enjoys this recipe. We make it several times a month."

Reviewed Apr. 11, 2011

"Absolutely loved this recipe. I took this to a potluck, and everyone loved. Great flavor."

Reviewed Nov. 9, 2010

"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!"

Reviewed Jan. 15, 2010

"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."

Reviewed Jan. 6, 2010

"I had a delicious chicken chili some time ago, and this recipe sounds even yummier. Can't wait to try it."

Reviewed Nov. 3, 2009

"This recipe is easy, inexpensive, and delicious...not to mention healthy. It has become a regular in my house."

Reviewed Oct. 3, 2009

"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."

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