Ingredients for Crock Pot Chicken Chili
- 2 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken thighs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 tablespoons dried chipotle powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) can white kidney beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup chicken broth
- 3 tablespoons cold water
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How to Make Crock Pot Chicken Chili
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown 1.5 lbs boneless, skinless chicken breasts all over.
- Transfer browned chicken to your 6-quart crockpot.
- Drain any excess fat from the skillet.
- Add 1 tablespoon olive oil to the same skillet. Sauté 1 medium onion (chopped), 2 cloves garlic (minced), 1 tablespoon ground coriander, 1 tablespoon ground cumin, 2 tablespoons chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until softened (about 6 minutes). Scrape the mixture into the crockpot.
- Add 1 (15-ounce) can kidney beans (drained and rinsed), 1 (15-ounce) can black beans (drained and rinsed), and 1 (4-ounce) can diced green chilies to the crockpot. Add 1 cup chicken broth.
- Cook on low for 5 hours, or on high for 3 hours.
- Remove chicken from the chili and cube into bite-sized pieces. Set aside.
- In a small bowl, whisk together 2 tablespoons all-purpose flour with 3 tablespoons cold water until smooth. Stir into the chili.
- Cover and cook on high for 15 minutes, or until the sauce has thickened to your desired consistency.
- Stir in the cubed chicken, 1/4 cup chopped fresh cilantro, and the juice of 1 lime. Heat through.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
28g
Fat
12g
Carbs
11g
