• 4 boneless, skinless chicken breasts
  • 2 onions, chopped
  • 1/4 c. chili powder
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • 3 cups Chicken broth
  • 1 (16-ounce) can kidney beans, drained
  • 1 (16-ounce) can black beans, drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Optional: 1 stalk celery, chopped
  • 1/2 cup shredded cheddar cheese
  • Cilantro, for garnish
  • Scallions, for garnish

Pin It


Do you like the Southwest flavor in Chili, if so, you will love Slow Cooker Southwest Chicken Chili.

  1. Heat olive oil in a skillet and brown onions and garlic (and celery, if using).
  2. Place chicken, broth, and tomatoes in the crock pot.
  3. Add remaining ingredients and stir well.
  4. Cover. Cook on Low for 8 hours.
  5. Remove chicken from slow cooker and shred (use two forks for easy shredding).
  6. Return chicken to slow cooker and stir back into chili.
  7. Serve in bowl topped with cheese.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Southwest Chicken Chili - Nutrition

 

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites