Slow Cooker Chicken Chili Recipes

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SLOW COOKER CHICKEN CHILI



Slow Cooker Chicken Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h10m

Yield 6 to 8 servings

Number Of Ingredients 19

2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 to 3/4 cup lager-style beer, optional
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Steps:

  • Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
  • Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
  • Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

Nutrition Facts : Calories 507 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 2262 milligrams, Carbohydrate 59 grams, Fiber 15 grams, Protein 38 grams, Sugar 13 grams

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

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 WHITE CHICKEN CHILI



Slow-Cooker White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 8h25m

Yield 6 to 8 servings

Number Of Ingredients 23

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Steps:

  • Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
  • Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
  • Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
  • To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

EASY SLOW COOKER CHICKEN CHILI



Easy Slow Cooker Chicken Chili image

This slow cooker chicken chili is made with tomatoes and two kinds of beans. The well-seasoned chicken chili will be a hit with family and friends!

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch

Time 4h15m

Yield 8

Number Of Ingredients 16

2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf

Steps:

  • Gather the ingredients.
  • Dice chicken or cut it into strips. Put chicken pieces in slow cooker along with onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper, and bay leaf. Stir to blend ingredients.
  • Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until chicken is cooked and tender. Optionally, you can simply cook on high for 3 to 4 hours.
  • Remove bay leaf.
  • Spoon chili into bowls and garnish with sour cream or shredded cheese and chopped fresh cilantro, if desired.

Nutrition Facts : Calories 370 kcal, Carbohydrate 36 g, Cholesterol 96 mg, Fiber 10 g, Protein 45 g, SaturatedFat 1 g, Sodium 812 mg, Sugar 8 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g

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-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

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 COOKER CHICKEN THIGH CHILI



Slow Cooker Chicken Thigh Chili image

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

1 (15.5 ounce) can dark red kidney beans, rinsed and drained
1 (15.5 ounce) can light red kidney beans, rinsed and drained
1 (15 ounce) can no-salt-added tomato sauce
½ cup chunky salsa
2 tablespoons chili powder
1 ½ pounds Chicken, broilers or fryers, thigh, meat only, raw
1 medium onion, chopped
1 cup frozen corn

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

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

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

SLOW COOKER WHITE CHICKEN CHILI



Slow Cooker White Chicken Chili image

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

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

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

SLOW COOKER CHICKEN CHILI



Slow Cooker Chicken Chili image

A simple easy to make slow cooker chili that makes a large batch of meals that just keep on giving. . Serve with melted grated cheese and tortilla chips or a grilled cheese sandwich for a delis soup and sarni meal. The following night serve leftovers topped off on baked potatoes . Freeze left overs for a quick easy thaw an heat meal on those busy nights

Provided by Merritt family

Time 8h45m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Combine beans, onion, tomatoes, corn, tomato sauce, chili powder, and taco seasoning.
  • Place chicken on top and cover with a thin layer of the sauce and beans.
  • Cook on low for 8 hours.
  • About a half an hour before serving, remove chicken and shred in a separate bowl.
  • Place shredded chicken into the slow cooker and stir in to combine with beans etc.
  • Cover and place slow cooker on "warm" setting for 30 minutes to allow shredded chicken to soak in the chili flavor

SLOW COOKER CHICKEN CHILI



Slow Cooker Chicken Chili image

I found this in the local newspaper and can't wait to try it. notes from the author: Toasting the cumin and coriander takes a little time, but improves the flavor of the chili. Skip the step if it makes your life easier. If the chicken thighs have bones, go ahead and stick them in the slow cooker. The meat will literally fall off the bone after 8 hours of cooking, and you can just remove the bones with tongs and discard them. UPDATE: So I've made this twice since posting. Everyone loves it. The chunks of avocados on top really make this dish. Setting up a buffet of toppings makes this really fun for the kids. This is a must try for a cold day.

Provided by gaylasikes

Categories     Chicken Breast

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 18

2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 large onion, finely chopped
3 large garlic cloves, finely chopped (about 1 tablespoon)
1 (4 ounce) can chopped green chilies
1 lb white beans, such as navy
3 lbs boneless skinless chicken thighs
5 cups low sodium chicken broth, water (or a combination)
chopped red onion
chopped cilantro
diced avocado
lime wedge
sour cream

Steps:

  • Turn a 3-quart slow cooker on high.
  • Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
  • Combine it in a up with salt, pepper, oregano, paprika and cayenne.
  • Put onion, garlic and green chilies into the slow cooker.
  • Rinse beans, put them in slow cooker.
  • Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
  • Add chicken broth/water.
  • Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
  • Serve with sour cream and spicy salsa.

Nutrition Facts : Calories 311.5, Fat 8, SaturatedFat 2, Cholesterol 141.7, Sodium 633.9, Carbohydrate 18.1, Fiber 3.6, Sugar 1.9, Protein 41.4

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Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4 …
From reciperunner.com


THE BEST SLOW COOKER CHICKEN CHILI - PLAIN CHICKEN
2021-02-11 Place some chicken breasts in the slow cooker. Add black beans, ranch style chili beans, Rotel diced tomatoes and green chiles, diced tomatoes, corn, and chili seasoning. …
From plainchicken.com


SLOW COOKER WHITE CHICKEN CHILI
2021-06-10 Instructions. Add all ingredients except for cream cheese. Cover and cook on low for 6-8 hours or high for 3-4. After cooking, remove chicken and shred. Temper cream cheese …
From slowcookergourmet.net


SPICY SLOW COOKER GREEN CHICKEN CHILI - PUREWOW
Pour in the chicken stock and add the beans. Cover the slow cooker. 4. Set the slow cooker to Low and cook until the chicken is fall-apart tender, 4 to 6 hours. 5. Remove the chicken …
From purewow.com


SLOW COOKER CHICKEN CHILI RECIPE - THE TABLE BY HARRY & DAVID
Instructions: Heat a large skillet over medium heat and add the olive oil. Sprinkle the chicken thighs with salt and pepper. Add them to the skillet and sear until both sides are deeply golden …
From harryanddavid.com


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