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Slow Cooker Southwestern Chicken Chili

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  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 8
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Warm up a winter night with this spicy soup, which takes just 20 minutes to get cooking.
Created Mar 3, 2015
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Ingredients

  • 1 cup (250 mL) chopped onions
  • 1 cup (250 mL) chopped green pepper
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • 1 1/4 lb (625 g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 jar (440 mL) Old El Paso* Picante Medium Sauce (about 2 cups)
  • 1 can (540 mL/ 19 Fl oz) pinto beans or kidney beans, drained
  • 1 can (398 mL/ 14 Fl oz) diced tomatoes, undrained
  • Sliced green onion, if desired
  • 3 cloves garlic, minced
  • 3 tbsp (45 mL) cornmeal
  • 2 tbsp (25 mL) chili powder
  • 3 tsp (15 mL) dried oregano leaves

Steps

  •  
    1
    In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
  •  
    2
    In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
  •  
    3
    Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.

Expert Tips

  • Tip 1
    Tip: Chicken thighs, with their higher fat content, are better cooked in the slow cooker than lower fat chicken breasts. Breasts, which become tough and dry with long, slow cooking, are best used in recipes with minimal cooking time.

Nutrition Information

No nutrition information available for this recipe
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