Crockpot Chicken Chili
Updated April 3, 2017
This slow cooker chicken chili is loaded with vegetables and flavor. Feel free to use frozen cooked corn kernels -- about 1 1/2 cups -- in place of the canned corn.
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hour 20 minutes
Adapted from a September 1995 Family Circle
- Combine beans and boiling water in a 4 to 6-quart slow cooker.
- Add onion, garlic, jalapeno pepper, cumin and chili powder to pot; stir to blend. Place chicken on top. Quarter squash lengthwise and remove seeds. Cut crosswise into 3/4 inch pieces. Add to pot.
- Cover and cook on low heat for 7 to 9 hours, or until the beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro.
- Spoon into bowls. Garnish with sour cream, diced tomato and cilantro leaves.
Calories per serving: 470
Fat per serving: 5.3g
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