Easy Crockpot Chicken Chili Recipe2017-09-29
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 8:00 h
- Ready In : 8:10 h
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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
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
- 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)
In a 6 quart (6l) slow cooker, combine all ingredients, except seasoning and sour cream. Cover cooker and cook on low-heat setting for 6-8 hours.
Turn off slow cooker. Open the lid and season to taste with salt andwhite pepper.
Serve chicken chili hot with sour cream if desired.