Crock Pot Chicken Chili Recipe

2017-06-10
  • Yield : 8 soup bowls
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    195
  • Protein

    19.6 g
  • Carbohydrate

    25.1 g
  • Fat

    4 g
  • Cholesterol

    35.4 mg
  • Sodium

    322 mg

Crock pot chicken chili recipe.Chicken breasts with beans, vegetables, and herbs cooked in a crock pot and served with tasty homemade tomatillo salsa. You can substitute Great Northern beans with Navy beans or Cannellini beans.

To make Tomatillo Salsa at home you need to use the following ingredients:

Makes about 1 cup (250 ml)

12 oz (360 g) tomatillos (husked)

1/2 small yellow onion, peeled and chopped,1 tablespoon finely chopped fresh cilantro,1 teaspoon minced jalapeno chili,1 teaspoon minced garlic,1/8 teaspoon sugar, salt, to taste


Direction:

Simmer tomatillos in water to cover in a large saucepan until tender, for 5-8 minutes. Remove from the heat, then cool and drain, reserving cooking liquid.

In a food processor, combine all ingredients, except salt. Process until smooth, adding enough reserved cooking liquid to make medium dipping consistency.

Season to taste with salt. Stir well. Serve with chicken chili.

Crock Pot Chicken Chili Recipe

Ingredients

  • 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes
  • 2 cups (500 ml) chicken broth, divided
  • 2 cans (15 oz (450 ml) each) Great Nothern beans,rinsed and drained
  • 1 cup chopped yellow onion
  • 2 teaspoons minced garlic
  • 2 teaspoons minced jalapeno chili
  • 2 teaspoons minced ginger
  • 1 teaspoon dried thyme
  • 1 teapoon dried oregano leaves
  • 1 tablespoon cornstarch
  • salt and freshly ground black pepper,to taste
  • Tomatilla Salsa

Method

Step 1

In a crock pot, combine all ingredients, except 1/2 cup (125 ml) chicken broth, cornstarch, and seasoning. Stir well.

Step 2

Cover crock pot and cook on low-heat setting for 6-8 hours.

Step 3

Increase heat to high and cook for a further 10 minutes. Stir in combined cornstarch and remaining chicken broth, stirring 2-3 times.

Step 4

Season to taste with salt and black pepper. Ladle chicken and bean chili into soup bowls. Serve with homemade Tomatillo Salsa.

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