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Chicken Chili | Slow Cooker Recipe

January 28, 2010 By Laura 9 Comments

The other night, my husband said he was making his chili and cornbread for dinner.  The whole house bursted out in cheer, except for me. I am TIRED of that.  I said so.  He said, “Have you got any better ideas?”  And I said, “Not yet, but I’ll get one!”    I found a fine variation that would give me something new, yet keep the family happy with something similar. Chicken Chili!  It was a HUGE, huge hit.  There was plenty left over too, so I loudly announced, “The leftovers are mine until they’re gone!  Called it!”   ; )  I’m fast like that.

chicken-chili-slow-cooker-recipe

This is SO easy to make!!  Especially if you can get your husband to cut up the raw chicken for you first.  I can.  ; )

Chicken Chili

  • 1 pound Raw Chicken Breasts, cut into small pieces
  • 1 whole Large Onion, chopped
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon  Ground Cumin (We didn’t have any-I skipped it.)
  • 1/2 Teaspoon Salt (I don’t measure stuff like that.)
  • 1/2 Teaspoon Pepper (Or that.)
  • 1 can 28 Oz. Can Diced Tomatoes
  • 1 can (15 Oz. Can) Tomato Sauce
  • 3-4 Jalapeno Peppers, Chopped. (I used 3.)
  • 1 can (15 Oz. Can) Black Beans, Rinsed and Drained
  • 1 can (15 Oz. Can) Pinto Beans, Rinsed and Drained

Preparation Instructions

Cook chicken, onion and garlic in hot oil in a large saucepan over medium heat for 8-10 minutes, or until chicken is no longer pink and onion is tender.  Drain off fat.  Add the cumin, salt, and pepper;  cook and stir for 1 minute more.

Stir in undrained tomatoes, tomato sauce and jalapeno peppers. Bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

Add beans; heat through.  Ladle into bowl, and sprinkle shredded cheddar cheese on top.  Add a big dollop of sour cream.  Serve with tortilla chips.

*Edited to Add (in light of my friend, Paula’s comment:  Even if you don’t like chili, this one may really surprise you. There is not even chili powder in it.  It’s not spicy at all-perhaps because we skipped the cumin?  But I suppose if you don’t like beans, there might be a problem. But they are soooo good for you!

My kids really LOVE this Chicken Chili, and when I think of the good stuff packed in 1 bowl, I feel GOOD.  It is just loaded with protein, fiber, anti-oxidants, and so much more.  It’s a bowl of health, for sure.

**UPDATE:  Some 6+ years later since the posting of this recipe, I can tell you that this is a meal we have fallen back on over and over, through the years! Especially during the cold winter months, when we have busy sports schedules and whatnot. It’s so easy to throw together, and it’s a delicious hot meal all ready when we get home. 

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Filed Under: Main Dish, Recipes, Slow Cooker Tagged With: chili-recipes, chili-recipes-with-chicken, easy-slow-cooker-recipes, slow cooker recipes, winter-meals

Comments

  1. 1
    Michelle says:
    February 11, 2010 at 11:46 pm

    Oooooh, I have a similar chili recipe. But I use kidney instead of black beans, and I also add corn and oregano and no jalapenos. I loooooooove chili. So tasty and can be so healthy. I make mine with either chicken breasts or ground turkey. I usually make it in my crock pot. When I use chicken breasts I don’t even cook them in advance. I cook it all day and then pull out the breasts to shred/chop it before adding back into chili. And this post is inspiring me to make some. When I plan my menus for next week – something that didn’t happen at all this week 😉 And I think chili will be on the menu for Monday! Oh hey, you know what’s yummy and fun? If you get little bags of fritos..you can open the bags and spoon chili directly into the bag, top with cheese and sour cream like in a bowl, but it’s fun to eat right out of the bag.

    Reply
  2. 0
    Teri says:
    January 29, 2010 at 7:27 pm

    I love the beans! I don’t love that my husband loves the beans tho… 😉 They don’t love him back. Ha!
    Here’s what I do (again, this is lazy cook’s chicken chili)
    1 can chicken breast
    1 can white beans (great northern I think)
    1 can black beans
    1 can green chilis
    1 small chopped onion (or dried minced onion in my case LOL)
    chili powder to taste
    1 cup water
    Simmer until flavors have blended. I don’t rinse or drain or anything… open with can opener and pour. I guess ours is more of a white chicken chili though… no tomatoes in ours. I promise I’ll try yours though. I may have to taper back the jalapenos though.

    Reply
  3. -1
    Laura says:
    January 29, 2010 at 4:38 pm

    Paula….Just TRY it!
    Teri…Just TRY THIS ONE!
    Rene…I’ll be checking in with you, to be sure you really DO TRY IT on Sunday! My kids really do LOVE it…they are begging for it again. I hope J & N don’t mind the beans. Don’t forget the cheese and dollop of sour cream on top!

    Reply
  4. -2
    Rene says:
    January 29, 2010 at 4:10 pm

    This looks sooooo good! I am going to try this for Sunday dinner! All I need are chopped tomatoes. Thanks for the great idea!!

    Reply
  5. -3
    Teri says:
    January 29, 2010 at 9:59 am

    Mmm, I love chicken chili. Our recipe is a little different (less effort LOL) and probably not as healthy but we do enjoy it from time to time. By the way, I make a mean chili… the regular kind.

    Reply
  6. -4
    Paula says:
    January 29, 2010 at 6:52 am

    I’ll have to see if my family wants to try this. My husband is the only one of us who likes chili.

    Reply

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