Crockpot Southwest Chicken Chili
This will warm you to the bone and please your taste buds, this slow cooker version of one of my most popular recipe Southwest Chicken Chili.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
- 2 lbs skinless boneless chicken breasts about 3 or a little more
- 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
- 1/4 cup masa flour
- 1/2 cup water
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)3) 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 for 8 hours.
Thickening Option: with 20-30 minutes left in the cooking 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.
Calories: 286kcal | Carbohydrates: 35g | Protein: 35g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 72mg | Sodium: 982mg | Potassium: 611mg | Fiber: 13g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 49.5mg | Calcium: 90mg | Iron: 4mg