This will warm you to the bone and please your taste buds with a great southwest flavor all with under 300 calories per serving. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published September 12, 2011. Updated with expanded instructions and discussion along with updated photos.
This is a crock pot version of a chili I have done for years in a Dutch oven with precooked chicken in the oven. I do both a chicken version, Healthy Southwest Chicken Chili, or pork tenderloin version.
I wanted to simplify the recipe, and a crock pot is just the right thing. No precooking today and I also modified a few ingredients and gave you some options.
My Rating
A very strong 4. If I didn’t have so many other really good chili/soup recipes, it would be a 5. We both had seconds two evening in a row and then my wife finished it for lunch. I guess it was alright.
Pro Tips: Recipe Notes for Crock Pot Southwest Chicken Chili
All chili is just a great place to use “must go” things you have hanging around. So vary whatever you want.
The Chicken
All my other versions of this chili I make are also low fat. So I used chicken breasts, but thighs would be fine.
The Beans
You need beans. To me, chili always has beans. I used two cans of cannellini and a can of black beans; all rinsed and drained. Use any combination you want.
The Rotel
I used a 10 oz can of Rotel to replace 2 cups of salsa in the other recipe. My wife has never been a salsa lover. It is chili; you are not wedded to a recipe.
This is about a 4/10 heat level with the Rotel and jalapeno. If you don’t that, cut the jalapeno and if you want used drained diced tomatoes instead.
Optional Thickening
I used Masa to thicken the chili some. It works well and adds a bit of corn flavor. Or you could add corn starch, flour or just leave the lid off the crock pot the last hour.
The Cooking Time
Most crockpot recipes way overcook chicken and most recipes like this will be for 8 hours on low., way overcooked. I have 3-4 hours on low suggested but also an endpoint of 165 as the real endpoint.
Crock pots vary a lot, and the time for you could be as little as 2 hours.
Crock Pot Size/Storage
As written, this recipe needs a crock pot 4 quart or bigger. You can easily fudge it down a bit in size by cutting out a can of beans and some of the chicken. It would then fit in a 3 1/2 quart and might squeeze into a 3 quart. Do not fill a crock pot more than 75% full.
This will be good refrigerated for 3-4 days and frozen for 3-4 days.
Other Related Chicken Chili Recipes
Crock Pot Pork Tenderloin Chili
Healthy Southwest Chicken Chili
Low Fat High Taste Crock Pot White Chicken Chili
Salsa Verde White Chicken Chili a la Crock Pot
Soup Nazi,s Mexican Chicken Chili
Trim and cube (about 3/4 inch) 3 skinless boneless chicken breast. (about 2 to 2 1/2 lbs).
Cut your veggies. I used a large yellow onion, a green, and red pepper and a jalapeno.
Add all the ingredients except the optional masa and water. You can rinse the beans if you wish and it may decrease the sodium some. Cook on low until chicken is 165 which should be 3-4 hours.
Thickening Option: You can combine 1/4 cup masa flour and 1/2 cup of water. I used a Tupperware gravy mixer, but a bowl and whisk would do. Mix your masa mixture in well and cook until thickend, about 15 more minutes.
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Crock Pot Southwest Chicken Chili
southwest flavor all with under 300 calories per serving. Just follow
these easy step by step photo instructions.
Ingredients
- 3 skinless boneless chicken breasts
- 2 green or red peppers - diced
- 1 onion - large yellow or white
- 1 jalapeno pepper
- 42 oz beans - 28 cannelloni 14 black
- 10 oz RoTel
- 14 oz chicken broth
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon chili powder
Optional thickening
- 1/4 cup mesa flour - Or corn starch
- 1/2 cup water
Instructions
- Trim and cube (about 3/4 inch) 3 skinless boneless chicken breast. (about 2 to 2 1/2 lbs).
- Cut your veggies and prep garlic (crushed or minced)
- Add all the ingredients except the optional mesa and water. Please rinse and drain beans before adding.
- Cook on low for 3-4 hours, until temperature of chicken is 165.
- Thickening Option: You can combine 1/4 cup mesa flour and 1/2 cup of water. I used a Tupperware gravy mixer, but a bowl and whisk would do. Mix your masa mixture in well and cook until thickened, about 15 more minutes.
Recipe Notes
Pro Tips
- This uses a full-size crock pot. It is just a touch too big for a 3 1/2 qt. You can change around some of the ingredients to get it to fit in a smaller crock pot but remember not to fill more than 75%.
- You can use chicken thighs.
- The beans can be varied to your taste.
- A serving size is about 1 1/2 cup.
- Masa flour and corn starch are about the same, just a different texture and thickening is optional
- Most crockpot recipes way overcook chicken and most recipes like this will be for 8 hours on low., way overcooked. I have 3-4 hours on low suggested but also an endpoint of 165 as the real endpoint.
- Crock pots vary a lot, and the time for you could be as little as 2 hours.
- Serving size is about 1 1/2 cup.
- This is about a 4/10 heat level with the Rotel and jalapeno. If you don't that, cut the jalapeno and if you want used drained diced tomatoes instead.
- Good refrigerated for 3-4 days and frozen for 3-4 months.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Molly after running.
Emma @ Savor the Flavour
This chili looks delicious, Dr. Dan! I love good soups that “warm you to the bone!” š
Charles
This turned out beautifully! thank you.
I went the low sodium route (low-s version of the ingredients, rinsed the beans, etc.) and the first bite or two were “Hmm, bland.. hmmm.. good…” After debating for a bit what spices I should add/change for the next try, and failing since the tastes were so balanced, I just added a tiny shake of salt to my bowl, and – the rest of the bowl was perfect! Next time, I might skip the bean rinse, or just use some reg-salt ingredients, but regardless, there *will* be a next time on this recipe.
Well done, Sir!
DrDan
Thanks for the note. A little salt does wonders to flavor sometimes.
DrDan
Charles
I redid this one today, using normal ingredients (i.e., no low sodium, no rinsing of the beans.)
It turned out perfectly. A bit of salt does wonders.
I wonder if a bit more heat – ie 1/8-1/4t cayenne would allow the low sodium version to shine. Maybe next time. Maybe not – why mess with a good thing.
Thanks again, Sir.
P.S. I agree with your assessment – it’s a 4. really good, but not quite as good as say, a steak, or a really good stew, or anything less “healthy.” Compared to other healthy-ish recipes, this is a 5. Compared to actual carnivore food, 4 seems fair.
Chris
The weather turned cold here last week so I’ll be keeping this one in mind for someday soon. Nice trick with the masa harina.
Mary
I really like this recipe. I’m new to your blog and decided to spend some extra time browsing through your earlier posts. I’m so glad I did that. I really love the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary
Jeffrey and Juli
We’re still waiting for colder weather here in Iowa, but I’m definitely going to try this out soon. Gotta love those crock pot meals! Or, as the snobby cooking magazines now call them, “slow cookers”. :)
Juli
Inspired by eRecipeCards
Beautiful photo… just wanted to stop and say thanks for being such an active part of erecipecards… Love your recipes…