Slow-Cooked Chicken Chili

Name: Slow-Cooked Chicken Chili
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes; 1 cup chopped onion; 3 tablespoons canola oil; 1 can (15 ounces) cannellini beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained; 1 cup frozen corn; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon minced garlic; 1/2 teaspoon celery salt; 1/2 teaspoon ground coriander; 1/2 teaspoon pepper; Optional: Sour cream and shredded cheddar cheese

Total Time Prep: 10 min. Cook: 5 hours

Yield 6 servings

Test Kitchen Approved

Assemble this midday and your dinner will be ready and waiting for you.

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons canola oil
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper
Optional: Sour cream and shredded cheddar cheese

Directions

In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings. Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired.

Nutrition Facts

1 cup: 318 calories, 10g fat (2g saturated fat), 63mg cholesterol, 1092mg sodium, 28g carbohydrate (10g sugars, 6g fiber), 28g protein.

Assemble this midday and your dinner will be ready and waiting for you.

Recipe Creator