Slow Cooker Chicken Chili

ChickenChili

By Chef Betty

When cool weather finally arrives, it’s time to start thinking of soups and stews. Whether you’re preparing a family supper or planning a tailgate party before your favorite team kicks off, there’s nothing better than a pot of chili. This one is great because it’s made healthier with chicken and easier in a slow cooker.

4 skinless, boneless chicken breasts,
cut into cubes*

2 cans (15.5 oz. each) navy or white kidney (cannellini) beans, rinsed & drained

2 cups low sodium chicken broth

1 large onion, chopped

1 cup carrots, chopped

1 jalapeno pepper, seeded and finely chopped (optional)

2 cloves garlic, minced

2 tsp ground cumin

1 tsp dried oregano

Place all ingredients in a 4 to 6 quart slow cooker; stir gently to mix. Place lid on slow cooker. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours OR until chicken is tender and sauce
thickens slightly.

Carefully remove lid to allow steam to escape.
Stir chili to blend ingredients. Salt to taste.

Makes 6 to 8 servings.

Chef Betty’s Test Kitchen Tips: 

*Substitute 1-1/2 to 2 pounds fresh boneless turkey tenderloins or turkey breast cutlets for the skinless, boneless chicken breasts, if desired.

Garnish with 1 cup shredded carrots, if desired.

Betty Thompson Morton lives in Kernersville and is a nutrition educator, food coach, cooking instructor, cookbook author, cookbook editor and media coach. For over 20 years she was the manager of the Reynolds Test Kitchens and has appeared in over 25 Reynolds Wrap TV commercials. She co-authored
“Pat & Betty’s No-Fuss Cooking” cookbook. Friend Betty Thompson Morton on Facebook and follow her @goodcookinbetty on Twitter.

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