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Slow-Cooker Lime Chicken Chili

Total Time

Prep: 25 min. Cook: 4 hours


6 servings (2 quarts)

Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. —Diane Randazzo, Sinking Spring, Pennsylvania
Slow-Cooker Lime Chicken Chili Recipe photo by Taste of Home
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  • 1 medium onion, chopped
  • 1 each medium sweet yellow, red and green pepper, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pound ground chicken
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/4 cup lime juice
  • 1 tablespoon all-purpose flour
  • 1 tablespoon baking cocoa
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic pepper blend
  • 1/4 teaspoon pepper
  • 2 flour tortillas (8 inches), cut into 1/4-inch strips
  • 6 tablespoons reduced-fat sour cream


  1. In a large skillet, saute onion and peppers in oil until crisp-tender, 7-8 minutes. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat until meat is no longer pink, 8-9 minutes.
  2. Transfer to a 3-qt. slow cooker. Stir in the tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime zest, salt, garlic pepper and pepper.
  3. Cover and cook on low until heated through, 4-5 hours.
  4. Place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° until crisp, 8-10 minutes. Serve chili with sour cream and tortilla strips.

Nutrition Facts

1-1/4 cups with 10 tortilla strips and 1 tablespoon sour cream: 356 calories, 14 g fat (3 g saturated fat), 55 mg cholesterol, 644 mg sodium, 39 g carbohydrate (5 g sugars, 8 g fiber), 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.

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