Slow Cooker Chicken Chili
Yield: 8 servings
Calories: 270kcal
Slow cooker chicken chili is a wholesome meal made with ease! Serve with jalapeño cornbread to dip into the thick and satisfying chili with a spicy kick!
Ingredients
Chicken Chili
- 1 cup (150 g) finely chopped yellow onion
- 2 tablespoons (20 g) minced garlic
- 2 cups (292 g) bell pepper, ½" dice, red and green
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon (6 g) chili powder
- 1 tablespoon (6 g) cumin
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons (10 ml) olive oil
- 1 pound (454 g) boneless skinless chicken breasts
- 24 ounces (680 g) salsa, mild
- 2 cups (286 g) butternut squash, ¼" cubes
- 16 ounces (454 g) canned red kidney beans, rinsed and drained
- 15 ounces (425 g) canned pinto beans, rinsed and drained
- 15 ounces (425 g) corn, fresh or canned
- ½ cup (120 ml) unsalted chicken stock, or broth
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the Aromatics - In a medium microwave-safe bowl, add onions, garlic, bell pepper, jalapeno, chili powder, cumin, paprika, oregano and olive oil. Stir to combine. Microwave for 3 minutes. Stir and microwave for another 3 minutes. Add to a 6-quart slow cooker.
- Add Ingredients Slow Cooker - Add chicken breasts, Pace® Picante sauce, butternut squash, kidney beans, pinto beans, corn, chicken stock, salt, and pepper. Gently stir to combine.
- Slow Cook the Chili - Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Add more time if needed to fully cook the chicken.
- Shred the Chicken - Remove the chicken from the slow cooker and transfer to a clean dish or pan. Shred the chicken into smaller pieces. Set aside, cover with plastic wrap if not eating right away.
- To Serve - Taste the chili and add more salt and pepper as needed. Add the shredded chicken and stir to combine. Serve with desired toppings.
Notes
- Chili Topping Suggestions: Avocado, sour cream, yogurt, green onions, red onions, cilantro, cheese, lime wedges.
- Storing: Chili can be refrigerated for up to 5 days or frozen for up to 1 month.
Nutrition
Calories: 270kcal | Carbohydrates: 40g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1192mg | Potassium: 1092mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5789IU | Vitamin C: 63mg | Calcium: 113mg | Iron: 4mg
Recipe Link