Crockpot Chicken Chili With Vegetables Recipes

SLOW COOKER GROUND CHICKEN CHILI

Steps:

• Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
• Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
• Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time.
• Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.

CROCK-POT® CHICKEN CHILI

Steps:

• Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
• Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
• Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

SLOW COOKER CHICKEN CHILI

Steps:

• Lightly grease the crock of your slow cooker with vegetable oil.
• Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
• Cook on Low for 6 hours (or on High for 3 hours).
• Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
• Continue cooking on Low for 30 minutes more.

CROCKPOT CHICKEN CHILI WITH VEGETABLES

Steps:

• Using a mandolin, slice the zucchini, kohlrabi, peppers, carrots, and onion into the crockpot.
• Slice sausage (I used the chicken feta sausage at 120 calories per sausage. If you have them frozen and slightly thaw, you can get very thin slices with the mandolin.).
• Add everything to the crock pot.
• Sprinkle in chili powder.
• Cook on med for 4 hours, stirring every now and again.
• Add masa as needed if you want a thicker chili.
• Variations: add some taco seasoning rather than chili powder, along with 1 cup corn, for a Mexican chili. Add a can of chicken broth to make a soup. This makes multiple meals for us. We do it as chili, add broth for soup (with more spices), drain beans and make burritos. Just an easy way to make a lot of food to feed two or three people for a week.

(CROCK POT) CHICKEN CHILI

Steps:

• In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot.
• Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot.
• Add beans and chilies to crock pot and cook on low for 5 hours.
• Remove chicken from sauce, cube into bite size pieces and set aside.
• Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened.
• Stir in chicken, fresh cilantro and lime, heat through and serve.

CROCK POT CHICKEN AND VEGETABLES

Steps:

• Place carrots, potatoes, onion, chicken and pepper in crock in order.
• Mix soup, water, oregano, garlic, salt and pepper and pour over chicken; Top with paprika.
• Cover and cook on low for 8 hours.

CROCKPOT CHICKEN AND VEGETABLES

Steps:

• Cut onions into wedges and place on the bottom of the crock pot. Add the carrots. Cut the the potatoes in half or fourths. Next, add the white wine and broth. Sprinkle the thyme, half the pepper, and salt over the vegetables. Then, place the breasts on top. Rub the paprika and the remaining salt and pepper into the skin of the chicken. Cook on low for eight hours.