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    You are in: Home / Recipes / Slow Cooker Chicken Chili Recipe
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    Slow Cooker Chicken Chili

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on February 12, 2008

      Very tasty. I used bone-in thighs and it was a cinch to pull the bones out after the meat had shred itself. Served with avocado and sour cream, it wasn't too spicy for the kids. It does stay 8 hours on high.

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    • on July 13, 2011

      This is my first time making this chili. The only thing I changed was instead of the white beans, I used two cans of kidney. I also needed to cut the broth/water down about half because of that.
      Otherwise, this has come out just lovely! Most definitely a keeper. Thank you for posting this!

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    • on January 08, 2009

      This was good chili. I added flour to the crock pot the last hour of cooking, because we like a thicker chili. I couldn't find our ground coriander, so I used 1/4 cup of some fresh cilantro I had frozen. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on June 13, 2007

      I've made this several times, and it is wonderful! It's become one of our staples! It is definitely worth your time to toast the cumin and coriander. When I serve this to company I'm always asked for the recipe! Thanks!

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    • on November 13, 2005

      AMAZING! I used breast instead of thighs, and it came out so tasty and delicious. I will make ths again and again!

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    Nutritional Facts for Slow Cooker Chicken Chili

    Serving Size: 1 (470 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 311.4
     
    Calories from Fat 72
    23%
    Total Fat 8.0 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 141.6 mg
    47%
    Sodium 633.8 mg
    26%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 1.9 g
    7%
    Protein 41.4 g
    82%
    Detailed Nutrition Values About Nutrition Info
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