Crock Pot Southwestern Chicken Recipes Recipe For Chili

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SOUTHWESTERN CHICKEN CHILI- THE GREATEST CROCK POT RECIPE EVER!



Southwestern Chicken Chili- the Greatest Crock Pot Recipe Ever! image

Make and share this Southwestern Chicken Chili- the Greatest Crock Pot Recipe Ever! recipe from Food.com.

Provided by Christina Robbe

Categories     Chicken Breast

Time 6h35m

Yield 5-8 serving(s)

Number Of Ingredients 6

5 large chicken breasts, chopped up into 1 inch strips
2 (12 ounce) cans kidney beans, drained and rinsed under warm water (I prefer goya)
2 (14 ounce) cans whole canned tomatoes
2 (12 ounce) cans canned corn niblets (I prefer green giant)
1 yellow onion, chopped into 1 inch ring segments
5 tablespoons chili powder (OR if you want to give it a real kick, 3 TBS Chili Powder and The seeds of one whole Red Chili peppe)

Steps:

  • Put rinsed kidney beans on the bottom of the slow cooker.
  • Next add corn niblets.
  • Place 1/2 the chili Powder on top of the corn and beans.
  • Pile on the chicken slices.
  • Pour in tomatoes.
  • Cover with remaining chili powder.
  • Add the onion last as it is the softest thing in there.
  • I cook mine for about 6 hours on High.
  • It depends on how you like yours, six hours gets all the juices to almost a sauce like consistency.
  • If you want a more runny chili cook it for 5 hours.
  • 10 minutes before you serve it, put it in bowls and add tortilla chips and monterey jack cheese on top of it.
  • Serve with cornbread.

Nutrition Facts : Calories 531.2, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 1215, Carbohydrate 57.6, Fiber 12.9, Sugar 11.4, Protein 43.3

CROCK-POT® CHICKEN CHILI



Crock-Pot® Chicken Chili image

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.

Provided by Starr

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 6h10m

Yield 5

Number Of Ingredients 10

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

Steps:

  • 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.
  • Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
  • Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.9 g, Cholesterol 36.9 mg, Fat 2.9 g, Fiber 11 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 1338.2 mg, Sugar 7.3 g

SLOW-COOKED SOUTHWEST CHICKEN



Slow-Cooked Southwest Chicken image

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Optional: Lime wedges and fresh cilantro leaves

Steps:

  • In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.

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

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

SOUTHWEST WHITE CHICKEN CHILI



Southwest White Chicken Chili image

Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¾ cup water
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese

Steps:

  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
  • Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g

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