CROCK POT CHICKEN CHILI
Crock Pot Chicken Chili recipe is filled with cream cheese, corn, black beans, seasonings, and of course chicken!
Provided by Shauna
Categories Dinner
Time 7h15m
Number Of Ingredients 16
Steps:
- In your crock pot combine your black beans, corn, rotel tomatoes, ranch mix, cumin, chipotle chili powder, onion powder, ground red pepper, minced garlic, ground black pepper, garlic powder & chicken stock.
- In a large skillet heat your butter and add chopped onion. Cook over medium heat until onions are translucent and tender.
- Add your onions to the crock pot and mix well.
- Cut your chicken breasts in half and add to the mixture.
- Spoon the cream cheese over the top of the chicken mixture and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.
- When chicken is done, remove from the crock pot and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved.
- Serve with bread and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 92 kcal, Carbohydrate 5 g, Protein 10 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 155 mg, Fiber 1 g, Sugar 2 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
CROCK-POT® CHICKEN CHILI
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
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
EASY SLOW COOKER CHICKEN CHILI
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
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
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.
CROCK POT WHITE CHICKEN CHILI
This white chicken chili recipe is adapted from a Betty Crocker slow cooker recipes cookbook. I often use frozen chicken breasts, and it can also be prepared conventionally on the stove top. Great comfort food!
Provided by SAMS_Club
Categories One Dish Meal
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a 4 quart slow cooker.
- Top with beans and corn.
- In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
- Cover and cook on low for 8 to 10 hours.
- Before serving, stir gently to break up chicken, then stir in the sour cream.
- Serve topped with green onions and jack cheese, if desired.
SOUTHWESTERN CHICKEN CHILI- THE GREATEST CROCK POT RECIPE EVER!
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
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
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