Slow-Cooker Chicken Chili

Looking for a slow-cooked dinner using Progresso™ chicken broth? Then serve this hearty chili made with chicken and beans.

  • Prep Time 30 min
  • Total Time 7 hr 30 min
  • Servings 6

Ingredients

1
tablespoon olive oil
1 1/2
lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
1
medium onion, chopped (1/2 cup)
6
cloves garlic, finely chopped
6
cups water
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
bag (16 oz) dried great northern beans, sorted, rinsed
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1
tablespoon chili powder
1
teaspoon ground cumin
1
teaspoon dried oregano leaves
1
teaspoon ground red pepper (cayenne)
1
cup shredded Monterey Jack cheese (4 oz)
Sliced green onions, if desired
Tortilla chips, if desired

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Cook chicken, onion and garlic in oil 8 to 10 minutes, stirring occasionally, until onion is tender and chicken is no longer pink in center. Spoon mixture into slow cooker.
  • 2 Add water, broth, beans, green chiles, chili powder, cumin, oregano and cayenne pepper to slow cooker; stir to combine.
  • 3 Cover; cook on Low heat setting 7 to 8 hours. Sprinkle individual servings with cheese and green onions. Serve with tortilla chips.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
,
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
),
Sodium
920mg
920%;
Total Carbohydrate
47g
47%
(Dietary Fiber
14g
14%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 5 1/2 Very Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.