SLOW-COOKER SOUTHWESTERN CHICKEN CHILI

Slow-Cooker Southwestern Chicken Chili image

Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin'.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 6

Number Of Ingredients 13

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Ingredients

1 cup chopped onions (2 medium)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, minced
3 tablespoons cornmeal
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 jar (16 oz) medium picante sauce
1 can (15 to 16 oz) pinto beans, undrained
1 can (14.5 oz) diced tomatoes, undrained
Sliced green onion, if desired

Steps:

In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.

Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 10 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 1/3 Cups, Sodium 820 mg, Sugar 6 g, TransFat 0 g