Slow Cooker Mesquite Chicken Chili
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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Slow cooker mesquite chicken chili. Cubed chicken breasts with beans and vegetables cooked in slow cooker. Chicken chili prepared in slow cooker tuns out yummy and juicy.
Ingredients
- 3/4 pound (360 g) boneless and skinless chicken breasts,cubed
- 15 oz (450 ml) can red beans,rinsed and drained
- 3/4 cup chopped yellow onions
- 3/4 cup poblano chili
- 2 tablespoons chili powder
- 2 teaspoons minced garlic
- 1 teaspoon mesquite smoke flavoring
- 3 cups (750 ml) chicken broth
- salt and freshly ground black pepper,to taste
- chopped green onions for garnish
Method
Step 1
In a slow cooker,combine all ingredients,except salt and black pepper. Mix well.
Step 2
Cover cooker and cook on low-heat setting for 6-8 hours or until beans and chicken are tender.
Step 3
Turn off slow cooker and open the lid. Season with salt and black pepper. Stir well.
Step 4
Transfer chicken chili to serving platter. Sprinkle with chopped green onions. Serve immediately.
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