Crock-Pot® Chicken Chili

4.6
(368)

Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese.

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Prep Time:
10 mins
Cook Time:
6 hrs
Total Time:
6 hrs 10 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 1 (16 ounce) jar green salsa (salsa verde)

  • 1 (16 ounce) can diced tomatoes with green chile peppers

  • 2 (15 ounce) cans white beans, drained

  • 1 (14.5 ounce) can chicken broth

  • 1 (14 ounce) can corn, drained

  • 1 onion, chopped

  • ½ teaspoon dried oregano

  • ¼ teaspoon ground cumin

  • salt and ground black pepper to taste

  • 3 skinless, boneless chicken breasts

Directions

  1. Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

  2. Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

  3. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Editor's Note:

Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.

Nutrition Facts (per serving)

386 Calories
3g Fat
63g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 386
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 37mg 12%
Sodium 1338mg 58%
Total Carbohydrate 63g 23%
Dietary Fiber 11g 39%
Total Sugars 7g
Protein 29g
Vitamin C 8mg 41%
Calcium 160mg 12%
Iron 6mg 36%
Potassium 1095mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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