Chicken Chili Crock Pot
Crock Pot Chicken Chili
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 1/2 cups onion diced
- 1 (15 oz) can tomato sauce
- 1 can (15 oz) dark red kidney beans rinsed and drained
- 1 can (15 oz) white kidney beans (cannellini) rinsed and
- 1 1/2 cups thick & chunky mild salsa i used pace
- 1 cup frozen corn not defrosted
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- Carbohydrate 81.8100000086499 g
- Cholesterol 263.0835746 mg
- Fat 8.72157539065226 g
- Fiber 22.0052996727705 g
- Protein 113.28236823494 g
- Saturated Fat 2.02584382146731 g
- Serving Size 1 1 Recipe (1226g)
- Sodium 3152.51104065983 mg
- Sugar 59.8047003358794 g
- Trans Fat 1.95116082143914 g
- Calories 852 calories
1. In a small microwave bowl, add onions and cook for 2-3 minutes, to soften. 2. Combine soften onions, both beans, salsa, tomato sauce, frozen corn, chili powder, cumin and garlic powder in crock-pot. Mix in chicken. Cover with lid. Cook on LOW about 4 hours or on HIGH about 2 hours. Since many crock-pot cook times vary check to see if chicken is done. Once done, stir to blend. 3. Add 1¼ cups to each bowl and sprinkle on toppings of your choice, if desired. 4. This chili freezes great!
