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Slow-Cooker Chicken Chili

slow-cooker chicken chili Entree Southwestern
Slow-Cooker Chicken Chili
  • Prep 30 min
  • Total 7 hr 30 min
  • Servings 6

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

Updated March 10, 2014
Progresso Broth
Make with
Progresso Broth

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

Steps

  • 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 Facts

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

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