SLOW COOKER CHICKEN CHILI WITH GREENS AND BEANS
Beans, greens and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand. The choice of greens is up to you - my first choice is kale, but you can use spinach, turnip greens, collards or a combination (my favorite)! If you use fresh greens, wash and chop them very fine before adding them to the slow cooker.
Provided by Valerie Bagwell McGreevy
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place black beans, white beans, tomatoes, and kale in a slow cooker.
- Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
- Transfer the onion to the slow cooker.
- Sprinkle with chili powder, garlic and herb seasoning, and salt.
- Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
- Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
- Stir in the heavy cream, allow to heat for a few minutes, and serve.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 32.5 g, Cholesterol 76.3 mg, Fat 14.8 g, Fiber 9.6 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 1364.4 mg, Sugar 4.1 g
BEAN & BEEF SLOW-COOKED CHILI
This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. -Mallory Lynch, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 427 calories, Fat 7g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 15g fiber), Protein 30g protein.
SLOW COOKER WHITE CHICKEN CHILI
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams
CHILI WITH CHICKEN AND BEANS
If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
- Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
- Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
- Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.
Nutrition Facts : Calories 466 g, Cholesterol 127 g, Fat 13 g, Fiber 10 g, Protein 55 g, Sodium 884 g
CHICKEN & BEAN CHILI
Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. -Theresa Baehr, Williamsburg, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.
Nutrition Facts : Calories 317 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1073mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 9g fiber), Protein 24g protein.
SLOW COOKER 3-BEAN CHILI
This is so easy and so tasty. Freezes great for meals later in the week. If you want it a little thinner add an extra can of tomato sauce. Also the green chiles are not hot but add a wonderful flavor, so don't be afraid of them.
Provided by lmyrato
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 4h20m
Yield 10
Number Of Ingredients 12
Steps:
- Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
- Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
- Cook on High for 4 hours or on Low for 7 hours.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 29 g, Cholesterol 41.8 mg, Fat 5.2 g, Fiber 8.9 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 877.8 mg, Sugar 4.6 g
SLOW COOKER CHICKEN CHILI
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
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 WHITE BEAN CHICKEN CHILI
A wonderful alternative to the standard red chili. This slow cooker chili is made with chicken, white beans, and green chiles with tomatillos. Serve with shredded cheese, sour cream, fresh lime wedges, and tortilla chips.
Provided by Neil Fox
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 2h30m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
- Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.
Nutrition Facts : Calories 349 calories, Carbohydrate 56.4 g, Cholesterol 23.9 mg, Fat 4.2 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 0.9 g, Sodium 1935.7 mg, Sugar 8.3 g
SLOW COOKER CHICKEN AND BEAN CHILI
This recipe is from the www.mccormick.com website. "With just 10 minutes of preparation before you dash out, you will have a pot of hearty chicken and bean chili to come home to."
Provided by senseicheryl
Categories Chicken Breast
Time 6h10m
Yield 10 1 cup servings, 10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken, beans, tomatoes, corn and chilies in slow cooker.
- Mix Seasoning and broth until blended. Pour over chicken mixture; mix well. Cover.
- Cook 6 hours on LOW or 3 hours on HIGH.
- IMPORTANT: For best results, do not remove cover during cooking.
Nutrition Facts : Calories 256.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 58.1, Sodium 464.7, Carbohydrate 30.1, Fiber 5.8, Sugar 4.7, Protein 27.9
SLOW COOKER CHICKEN THIGH CHILI
Place all ingredients for this chicken thigh chili in the slow cooker before you leave for work and come home to a hearty meal after a long day at the office.
Provided by Anna
Categories Chicken Chili
Time 6h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine dark and light red kidney beans, tomato sauce, salsa, and chili powder in a slow cooker. Top with chicken, then onion, then corn; do not stir. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Stir and serve.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 45.2 g, Cholesterol 70.7 mg, Fat 14 g, Fiber 12.7 g, Protein 27.1 g, SaturatedFat 3.5 g, Sodium 706.1 mg, Sugar 2.5 g
CHICKEN AND BLACK BEAN CHILI- CROCK POT
As you can tell by looking at my recipes, we love black beans. We really like soup too! This is delicious! Great for a cold day. Recipe from "America's Best Slow Cooker Recipes." Cooking time is if you cook soup on Low.
Provided by Amanda Beth
Categories Chicken Breast
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet over medium heat.
- Cook chicken until no longer pink.
- Using slotted spoon, remove chicken from pan, and transfer to crock pot.
- Add all remaining ingredients, and cook on Low for 4-6 hours, or High for 2-3 hours.
Nutrition Facts : Calories 391.8, Fat 7.5, SaturatedFat 1.4, Cholesterol 96.8, Sodium 1041.3, Carbohydrate 41.9, Fiber 10.4, Sugar 5.7, Protein 42.5
SLOW-COOKED WHITE BEAN CHILI
Steps:
- In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.
Nutrition Facts : Calories 336 calories, Fat 15g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 772mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein.
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