Best Slow Cooked Chicken Chili Recipes

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SLOW-COOKED CHICKEN CHILI



Slow-Cooked Chicken Chili image

Assemble this midday and your dinner will be ready and waiting for you.

Provided by Taste of Home

Categories     Lunch

Time 5h10m

Yield 6 servings.

Number Of Ingredients 14

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) 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

Steps:

  • In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned. , 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.

Nutrition Facts : Calories 318 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1092mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.

SLOW-COOKED CHICKEN CHILI



Slow-Cooked Chicken Chili image

Make and share this Slow-Cooked Chicken Chili recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken Thigh & Leg

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved
1 (11 ounce) can mexicorn, drained
1 garlic clove, minced
5 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
2/3 cup tortilla chips, finely crushed
1 large onion, chopped, 2 cups
1 large green pepper, chopped, 1 3/4 cups
1 (15 1/4 ounce) can kidney beans, rinsed, drained
cheese, shredded (optional)
sour cream (optional)
fresh cilantro, chopped (optional)

Steps:

  • Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
  • In separate bowl, combine chicken and tortilla chips.
  • Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
  • Cook on high four hours.
  • Serve with cheese, sour cream and cilantro, if desired.
  • Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

SLOW COOKED WHITE CHICKEN CHILI



Slow Cooked White Chicken Chili image

An easy white chicken chili for football season. Using precut chicken breast strips means prep work is a cinch. We loved the rich and creamy broth along with the flavor from the Rotel, green chilies, and northern beans. A filling and satisfying meal. We liked that this wasn't super spicy chili so everyone could enjoy it. If you like a bit of spice, definitely top with sliced jalapenos.

Provided by Tiffany Ash @DejaBast

Categories     Chicken

Number Of Ingredients 9

1 package(s) Tyson Grilled Chicken Breast Slices (frozen)
1 can(s) chopped green chiles (4.5 oz)
5 can(s) great northern beans (15.5 oz each)
2 can(s) Rotel diced tomatoes with lime juice and cilantro (10 oz each)
2 package(s) white chicken chili mix (any brand)
32 ounce(s) chicken broth (low sodium)
2 tablespoon(s) chopped garlic from jar (or 2-3 cloves in garlic press)
3 tablespoon(s) lime juice (or squeeze 1/2 a fresh lime)
3 teaspoon(s) dried cilantro (or rough cut fresh cilantro 3 Tbsp)

Steps:

  • Open all canned goods. Drain and rinse great northern beans in a colander. Turn your Crock Pot on to high and add the following ingredients.
  • Empty carton of chicken broth (32 oz) into Crock Pot. Add 2 packets of white chili seasoning mix to the broth and stir until seasonings have dissolved. Add 2 cans of Rotel, 1 can of chopped green chiles, garlic, lime juice, and cilantro. Stir mixture.
  • Add a package of frozen Tyson chicken breast strips and stir into the mixture.
  • Finally, add great northern beans and stir mixture until evenly distributed. Put the lid on and let the magic happen for the next 24 hours.
  • I always like to get my chili to a nice rolling boil in the Crock Pot. Then turn it down to medium to cook during the day if I'm going to serve it the same night. If you have the time, I recommend turning your Crock Pot to low. The earlier you start your Crock Pot of chili, the better your chances are to have it the same night. You don't have to wait for 24 hours, but you know how chili is, the longer it cooks, the better.
  • My fiance loves to have his chili with steamed white rice, cheese, and sour cream. So as an option, steam some white rice on the side. I always use chicken broth to steam my rice when making this chili recipe. It really adds to the dish. Also, as I am garnishing my dish, as you see in the picture, I squeeze a little bit of fresh lime juice over the sour cream. Then, I top with some fresh cilantro leaves. It always gives it that fresh gourmet flavor. Enjoy!

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