Easy Crockpot Chicken Chili Recipe

2017-09-29
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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 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

Step 1

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.

Step 2

Turn off slow cooker. Open the lid and season to taste with salt andwhite pepper.

Step 3

Serve chicken chili hot with sour cream if desired.

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Nutritional Info

This information is per serving.

  • Calories

    274 cal
  • Protein

    26.3 g
  • Carbohydrate

    35.2 g
  • Fat

    9.9 g
  • Cholesterol

    89.7 mg
  • Sodium

    919 mg
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