Description
A tasty and easy slow cooker chicken chili recipe made with rotisserie chicken and loaded with beans and corn.
Ingredients
Scale
- 2 chicken breasts (cooked – use rotisserie chicken to make it easier)
- 3 tbs vegetable oil
- 1/2 medium onion (chopped)
- 4 oz canned green chilies (chopped)
- 1 Tbsp minced garlic
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1/2 tsp salt
- 1 can chicken broth (15 oz)
- 2 cups milk (I use 2%)
- 1 1/2 inch cooked (roughly cubed chicken breasts)
- 1 can garbanzo beans (15 oz drained, aka. chick peas)
- 1 can great northern beans (15 oz drained)
- 1 can corn (11 oz drained)
Instructions
- Melt 3 tablespoons butter in a large saucepan.
- Cook onions until translucent.
- Add chopped green chilies and garlic.
- In large slow cooker, add chicken broth, onions, green chilies, garlic, cumin, oregano, chili powder and salt.
- Add cubed chicken, all beans and corn.
- Cook on low in slow cooker (it will look like shredded chicken).
- Add 2 cups milk and gently heat for about 10-15 minutes prior to serving.
- Serve with optional toppings.
Notes
- This chili can be topped with cheese, avocado, or sour cream for extra flavor.
- Feel free to adjust the spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg