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Slow-Cooker Southwestern Chicken Chili

 6 Ratings
2 Comments
  • Prep Time 20 min
  • Total Time 8 hr 20 min
  • Servings 6
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Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin’.

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

Directions

  • 1 In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
  • 2 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.
  • 3 Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.

Expert Tips

Chicken thighs, with their higher fat content, are better cooked in the slow cooker than lower fat chicken breasts. Breasts, which become tough and dry with long, slow cooking, are best used in recipes with minimal cooking time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
340
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
820mg
34%
Potassium
1010mg
29%
Total Carbohydrate
35g
12%
Dietary Fiber
10g
41%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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