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Sunday, January 13, 2013

Crock Pot Chicken Chili

There's nothing better than a hot bowl of chili on a cold winter day. It's hearty, filling, and can be nutritious!  This chicken chili recipe combines veggies, chicken, and spices for a perfect game day treat. It can be cooked on either low or high heat, depending on how soon you want to serve it.  This recipe can also be doubled or even tripled easily, and freezes well!  And for only 228 calories per serving, you can enjoy more than one bowl without feeling guilty!


2 - 1 pound boneless/skinless chicken breasts
1 - 13 oz can of cannelli beans
1/2 medium onion coarsely chopped
1 can diced tomato and chile peppers
1 envelope white chicken chili seasoning packet
1 - 10oz can condensed cream of chicken soup
1 - 14 oz can of chicken broth
2 tbsp diced jalapenos
Cayenne pepper
Chili powder
Black pepper

Servings: 6 • Size: 1 cup (not including toppings like cheese and sour cream) • Calories: 228 • 
Fat: 5.9 g • Carbs: 29.9 g • Fiber: 4.8 g • Protein 19.1 g • Sugar: 5 g


In a large bowl combine the onion, diced tomatoes and chile peppers, seasoning packet, soup, broth, and jalapenos.  Using a whisk stir vigorously until well combined.

Place the chicken in the crock pot and season with cayenne pepper, chili powder, and black pepper to taste.  

Drain most of the liquid from the  cannelli beans and pour them on top of the chicken.  Pour the sauce mixture of top of the chicken and beans and stir to combine.  Cook on low for 7 hours or on high for 4 hours, stirring occasionally and scraping the sides of the pot.  
When ready to serve remove the chicken breast and shred using two forks.  

Return to the pot and cook an additional 15-20 minutes.  Garnish with cheese and/or scallions and serve!

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