SLOW COOKER CHICKEN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
- Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
- Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
Nutrition Facts : Calories 507 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 2262 milligrams, Carbohydrate 59 grams, Fiber 15 grams, Protein 38 grams, Sugar 13 grams
EASY SLOW COOKER CREAMY CHICKEN CHILI
Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.
Provided by bradysmom
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h10m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
- Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.
Nutrition Facts : Calories 419 calories, Carbohydrate 47.1 g, Cholesterol 70.3 mg, Fat 15.6 g, Fiber 11 g, Protein 25.9 g, SaturatedFat 8.8 g, Sodium 1322.5 mg, Sugar 2.5 g
SLOW-COOKER WHITE CHICKEN CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h25m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
- Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
- Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
- To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
SLOW COOKER CHICKEN CHILI
This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.
Provided by carry016
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h40m
Yield 4
Number Of Ingredients 16
Steps:
- Lightly grease the crock of your slow cooker with vegetable oil.
- Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
- Cook on Low for 6 hours (or on High for 3 hours).
- Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
- Continue cooking on Low for 30 minutes more.
Nutrition Facts : Calories 362 calories, Carbohydrate 41.9 g, Cholesterol 46.2 mg, Fat 10.1 g, Fiber 13.9 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 907.3 mg, Sugar 4.1 g
SLOW-COOKER CHICKEN CHILI
This crowd-friendly favorite is perfect for chili winter nights (see what I did there?) and is the ultimate game-watching food. You can whip it up in minutes then let it cook low and slow for hours until you're ready to dig in.
Provided by Kelly Senyei
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 10 minutes. Transfer to a 6-quart slow cooker.
- Add the onion, pepper, garlic, both beans, tomato sauce, tomato paste, cocoa powder, cumin, smoked paprika, coriander, oregano, and chili powder to the slow cooker. Stir together, then add the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours.
- Serve the chili with your desired toppings.
SLOW COOKER CHICKEN CHILI
This chili is super quick and delicious. The cinnamon and molasses add a touch of earthiness and round out the flavors.
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 6 servings (about 10 cups)
Number Of Ingredients 21
Steps:
- Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Transfer the chicken to a 4- to 6-quart slow cooker insert. Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt.
- Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.
- Serve with scallions, lime wedges and sour cream, if using.
ALMOST WHITE SLOW-COOKER CHICKEN CHILI
While not a 'true' white chili, due to the addition of salsa and tomato puree, it's still an easy and delicious meal to throw into the slow cooker and have dinner waiting for you! Stirring cheese directly into the chili adds creaminess and tons of extra flavor, too!
Provided by Kim
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 4h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
- Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
- Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.
Nutrition Facts : Calories 365 calories, Carbohydrate 22.9 g, Cholesterol 98.6 mg, Fat 14.1 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 7.1 g, Sodium 1211.5 mg, Sugar 5.1 g
SLOW-COOKED CHICKEN CHILI
Make and share this Slow-Cooked Chicken Chili recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
- In separate bowl, combine chicken and tortilla chips.
- Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
- Cook on high four hours.
- Serve with cheese, sour cream and cilantro, if desired.
- Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.
SLOW-COOKED CHICKEN CHILI
Assemble this midday and your dinner will be ready and waiting for you.
Provided by Taste of Home
Categories Lunch
Time 5h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings. Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired.
Nutrition Facts : Calories 318 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1092mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
SLOW COOKER CHICKEN CHILI
I found this in the local newspaper and can't wait to try it. notes from the author: Toasting the cumin and coriander takes a little time, but improves the flavor of the chili. Skip the step if it makes your life easier. If the chicken thighs have bones, go ahead and stick them in the slow cooker. The meat will literally fall off the bone after 8 hours of cooking, and you can just remove the bones with tongs and discard them. UPDATE: So I've made this twice since posting. Everyone loves it. The chunks of avocados on top really make this dish. Setting up a buffet of toppings makes this really fun for the kids. This is a must try for a cold day.
Provided by gaylasikes
Categories Chicken Breast
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Turn a 3-quart slow cooker on high.
- Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
- Combine it in a up with salt, pepper, oregano, paprika and cayenne.
- Put onion, garlic and green chilies into the slow cooker.
- Rinse beans, put them in slow cooker.
- Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
- Add chicken broth/water.
- Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
- Serve with sour cream and spicy salsa.
Nutrition Facts : Calories 311.5, Fat 8, SaturatedFat 2, Cholesterol 141.7, Sodium 633.9, Carbohydrate 18.1, Fiber 3.6, Sugar 1.9, Protein 41.4
SLOW COOKER CHICKEN THIGH CHILI
Place all ingredients for this chicken thigh chili in the slow cooker before you leave for work and come home to a hearty meal after a long day at the office.
Provided by Anna
Categories Chicken Chili
Time 6h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine dark and light red kidney beans, tomato sauce, salsa, and chili powder in a slow cooker. Top with chicken, then onion, then corn; do not stir. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Stir and serve.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 45.2 g, Cholesterol 70.7 mg, Fat 14 g, Fiber 12.7 g, Protein 27.1 g, SaturatedFat 3.5 g, Sodium 706.1 mg, Sugar 2.5 g
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MY FAVORITE SLOW COOKER CHICKEN CHILI RECIPE
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4.7/5 (72)Total Time 8 hrs 10 minsCategory Chili
- Add all the ingredients except the cream cheese to a 4 quart or larger slow cooker. Give everything a big stir. Cook on low for 6-7 hours or on high for 3 hours.
- Remove the chicken and chop into bite-sized pieces or use two forks to shred it. Return chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasonings if desired. I usually add a little more chili powder and dried oregano/Italian seasoning blend. Cover the slow cooker and cook for about 10-15 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, or crackers. And serve alongside my favorite cornbread or dinner rolls. Cover and store leftovers in the refrigerator for up to 1 week. Reheat on the stove or in the microwave.
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