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    You are in: Home / Recipes / (Crock Pot) Chicken Chili Recipe
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    (Crock Pot) Chicken Chili

    (Crock Pot) Chicken Chili. Photo by ForeverMama

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Deantini's Note:

    Wonderful on cold nights. I also make this dish on the stove top, simmering for about 1 hour. I like to add 1-1 1/2 cup chicken broth to make it a bit more liquidy.

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    Units: US | Metric


    1. 1
      In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot.
    2. 2
      Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot.
    3. 3
      Add beans and chilies to crock pot and cook on low for 5 hours.
    4. 4
      Remove chicken from sauce, cube into bite size pieces and set aside.
    5. 5
      Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened.
    6. 6
      Stir in chicken, fresh cilantro and lime, heat through and serve.

    Browse Our Top Chicken Thigh & Leg Recipes

    Ratings & Reviews:

    • on November 11, 2013

      This was good. I made this on the stove top. I used pinto beans because that's what I had on hand. I used boneless, skinless chicken breast which I sliced and added to the pot. Once it was cooked, I removed chicken and shredded with two forks then placed back in the pot & simmered for 5 minutes, stirred & served. I served with a dollop of sour cream, shredded Colby jack cheese & diced avocado. It was delicious!

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    • on March 14, 2013


      Not only was this chili super delish, I also fell in love with the ease in making it. Got all my ingredients prepped early this morning and came home from work to a nearly ready dish. I used chicken drumsticks instead of the chicken thighs (already had it in the freezer) and used 1 14.5 oz can red kidney beans and 1 can white kidney beans. For more ease, I added 2 T cornmeal flour and saute'd it with onion/garlic mixture instead adding regular flour at the end. I also added about 2 cups chicken broth as suggested by other reviewers. Once chili was ready I removed the bones and cartilage and diced chicken. I also added extra cumin, because I love it. Because lime juice was used, I decided to utilize the peel, therefore the zest of 1 lime was added to the chili. My oops - I totally forgot about the cilantro, but tomorrow I will add it to the leftover. I can only imagine how more tasty it will be. We all loved it and it most definitely is perfect for a cold night (it's cold here tonight). Because I wasn't going to be home early enough, had to cook it longer than 5 hours on low (cooked for 8ish) came out perfect. I also added a few sprinkles of extra lime juice to my plate-yum! Thank you Deantini for a perfect winter's night meal. Made it for Went to Market tag game.

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    • on January 25, 2013


      I made this exactly as posted......well almost! I didn't have quite enough chicken thighs so I threw 1/2 of a chicken breast in there. I made this in the crockpot, starting during my lunch break so it would be ready for a delicious dinner. Loved that there was not much work to be done so I could take care of this and grab a bite to eat! The end result was a very thick chili, with just a hint of heat. I really enjoyed this and will make it again. Thanks for sharing! Made for PRMR Tag game.

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    Read All Reviews (9)


    Nutritional Facts for (Crock Pot) Chicken Chili

    Serving Size: 1 (389 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 403.0
    Calories from Fat 123
    Total Fat 13.6 g
    Saturated Fat 2.5 g
    Cholesterol 114.5 mg
    Sodium 682.3 mg
    Total Carbohydrate 34.2 g
    Dietary Fiber 9.7 g
    Sugars 7.1 g
    Protein 36.7 g

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