• 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast, cut in 1-inch cubes
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 1/2 T Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1/2 cup dry red wine
  • 2 cans (15 ounces) great Northern beans, undrained (or beans of your choice)
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 can (8 3/4 ounces) whole kernel corn, drained
  • salt to taste

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  1. Oil or use a slow cooker liner.
  2. Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic and toast for 30 seconds to bring out flavor.
  3. Place cubed chicken, peppers and onions in slow cooker and combine with spice mixture.
  4. Mix in remaining ingredients and cook on low for 8 hours.****Note: Cook for 6 hours and then check every 30 minutes to ensure chicken remains moist.

NOTE: This is a good one for a brisk afternoon pick-me-up.  I like to serve with cheddar biscuits. Sprinkle with a little lime juice!

Happy Crocking!

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



Bean and Corn Chili

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