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.
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.
All chili is just a great place to use "must go" things you have hanging around. So vary whatever you want.
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 evenings in a row and then my wife finished it for lunch. I guess it was alright.
All my other versions of this chili I make are also low fat. So I used chicken breasts, but thighs would be fine.
There is no need to precook the chicken. Just cut it in bit size bites. If you prefer shredded chicken, add the chicken breasts whole and remove near the end of cooking and shred then place back in the crock pot.
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.
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.
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.
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 ½ 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.
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.
Chicken Chili Recipes
Trim and cube (about ¾ inch) 3 skinless boneless chicken breast. (about 2 to 2 ½ 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 ¼ cup masa flour and ½ 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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Editor's Note: Originally Published September 12, 2011. Updated with expanded instructions and discussion along with updated photos.