Best Slow Cooker Southwestern Chicken Chili Recipes

SLOW-COOKER SOUTHWESTERN CHICKEN CHILI

Slow-Cooker Southwestern Chicken Chili image

Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin'.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup chopped onions (2 medium)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, minced
3 tablespoons cornmeal
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 jar (16 oz) medium picante sauce
1 can (15 to 16 oz) pinto beans, undrained
1 can (14.5 oz) diced tomatoes, undrained
Sliced green onion, if desired

Steps:

In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.

Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 10 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 1/3 Cups, Sodium 820 mg, Sugar 6 g, TransFat 0 g

SOUTHWESTERN STYLE SLOW COOKER RED CHICKEN CHILI

Southwestern Style Slow Cooker Red Chicken Chili image

Easy to prepare, and it's like having a bowl of chicken enchiladas. :) My slow cooker's low setting tends to cook on the hot side, but yours may be different. Use your own discretion for cooking setting and time.

Provided by Emily Jane

Categories Low Cholesterol

Time 5h25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
2 large white onions, chopped medium
2 red bell peppers, chopped medium
2 tablespoons chili powder (or more, to taste)
1 tablespoon cumin
3 tablespoons Mexican oregano
1/4 cup chicken broth
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can black beans, drained and rinsed
2 (29 ounce) cans tomato sauce
2 (14 1/2 ounce) cans diced tomatoes (chili-ready)
1 hot red chili pepper, whole (or 1 jalapeno pepper, minced)
1 cup chopped cilantro
2 lbs boneless skinless chicken breasts, left whole
1 teaspoon salt
shredded cheese, sour cream, diced onion to garnish

Steps:

Heat the oil over medium-high heat until shimmering. Sautee onion, bell pepper, chili powder, cumin and mexican oregano until vegetables are tender. Deglaze pan with chicken broth, scraping up any brown bits, and transfer to the slow cooker.
Add tomato sauce, tomatoes, corn, black beans, salt, and the chili pepper to the slow cooker. Stir it all together.
Nestle the chicken breasts into the mixture, cover, and cook on low for about 4.5 hours.
Remove chicken from crock pot and shred, and return to the crock. Add chopped cilantro, stir, and continue to cook about another half hour.
Serve garnished with shredded cheese, sour cream and diced onion. Tortilla chips an added bonus for scooping. :).

Nutrition Facts : Calories 380.6, Fat 10.3, SaturatedFat 1.6, Cholesterol 72.6, Sodium 1575.6, Carbohydrate 42.7, Fiber 11.5, Sugar 17.2, Protein 34.3

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