Easy Crockpot Chicken Chili Recipe

Easy crockpot chicken chili recipe. Chicken breasts with vegetables and spices cooked in a crockpot. Do You like chicken chilies? If so, try to cook this one:

Slow Cooker Chicken Chili with Orange-Cilantro Rice

Makes 6 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken breast, cut into cubes, 1 can (28 oz (840 ml)) diced tomatoes, undrained, 1 can (15 oz (450 ml) Great Northern beans, rinsed and drained, 1/2 cup chopped yellow onion, 1 clove garlic, peeled and minced, 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon ground allspice, 1 strip orange zest, salt and freshly ground black pepper, to taste, Orange Cilantro Rice (see recipe below), chopped fresh cilantro, as garnish

Instructions: In a 6 quart (6 L) slow cooker, combine all ingredients, except seasoning and Orange-Cilantro Rice. Cover cooker and cook on low-heat setting for 6-8 hours.

Turn off the slow cooker. Open the lid and season to taste with salt and black pepper. Stir well. Transfer to serving bowls. Serve over Orange-Cilantro Rice.

Orange-Cilantro Rice Recipe

Makes 6 servings

Ingredients: 1/2 cup sliced green onions, 1 cup uncooked long-grain rice, grated zest of 1 orange, 2¼ cups (300 ml) water, 2 tablespoons finely chopped cilantro, salt and freshly ground black pepper, to taste

Instructions:

Lightly grease medium saucepan with nonstick cooking spray. Add sliced green onions and saute, stirring, over medium heat until tender, for about 3-5 minutes. Add rice and orange zest. Cook, stirring, until rice is lightly browned, for 2-3 minutes. Pour in water, then increase heat to high and heat to boiling.

Reduce heat to low and simmer, covered, until rice is tender, for about 20-25 minutes. Stir in chopped fresh cilantro. Season to taste with salt and black pepper. Stir well. Serve hot with chicken chili.

Easy Crockpot Chicken Chili Recipe

Ingredients

• 1 pound (480 g) boneless and skinless chicken breast, cut into cubes
• 2-3 cups (500-750 ml) low-sodium fat free chicken broth
• 2 cans (15 oz (450 ml) each)) Great Norhtern beans, rinsed and drained
• 1½ cups chopped yellow onions
• 8 oz (240 g) mushrooms, quartered
• 2 medium sweet potatoes, peeled and cut into cubes
• 2 teaspoons minced garlic
• 2 teaspoons grated cinger
• 2 teaspoons miced jalapeno chili
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• salt and white pepper, to taste
• low-fat sour cream, froe ganish (optional)

Method