Best Chicken Beans And Barley Slow Cooker Chili Recipes

SLOW COOKER CHICKEN CHILI

Slow Cooker Chicken Chili image

This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.

Provided by carry016

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 6h40m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon vegetable oil
2 skinless, boneless chicken breast halves
2 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained and rinsed
½ yellow onion, chopped
1 ½ tablespoons chili powder, or more to taste
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon mustard powder
½ teaspoon garlic powder
1 dash hot sauce (such as Cholula®), or to taste
1 pinch salt and ground black pepper to taste
½ cup sour cream

Steps:

Lightly grease the crock of your slow cooker with vegetable oil.
Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
Cook on Low for 6 hours (or on High for 3 hours).
Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
Continue cooking on Low for 30 minutes more.

Nutrition Facts : Calories 362 calories, Carbohydrate 41.9 g, Cholesterol 46.2 mg, Fat 10.1 g, Fiber 13.9 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 907.3 mg, Sugar 4.1 g

SLOW-COOKER CHICKEN CHILI

Slow-Cooker Chicken Chili image

Looking for a slow-cooked dinner using Progresso™ chicken broth? Then serve this hearty chili made with chicken and beans.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h30m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 1/2 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
6 cloves garlic, finely chopped
6 cups water
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bag (16 oz) dried great northern beans, sorted, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon ground red pepper (cayenne)
1 cup shredded Monterey Jack cheese (4 oz)
Sliced green onions, if desired
Tortilla chips, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Cook chicken, onion and garlic in oil 8 to 10 minutes, stirring occasionally, until onion is tender and chicken is no longer pink in center. Spoon mixture into slow cooker.
Add water, broth, beans, green chiles, chili powder, cumin, oregano and cayenne pepper to slow cooker; stir to combine.
Cover; cook on Low heat setting 7 to 8 hours. Sprinkle individual servings with cheese and green onions. Serve with tortilla chips.

Nutrition Facts : Calories 470, Carbohydrate 47 g, Fat 1/2, Fiber 14 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 920 mg