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Slow-Cooker Chicken Chili
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Prep Time:
30 minutes
Total Time:
7 hours 30 minutes
Savor a comforting chicken and bean chili simmered in rich Progresso™ chicken broth.
Ingredients:
  • 1 tablespoon olive oil
  • 1 1/2 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 6 cloves garlic, finely chopped
  • 6 cups water
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 bag (16 oz) dried great northern beans, sorted, rinsed
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground red pepper (cayenne)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • Sliced green onions, if desired
  • Tortilla chips, if desired
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a large skillet, heat oil over medium heat. Saute the chicken, onion, and garlic for 8 to 10 minutes until the onion is tender and the chicken is cooked through. Transfer the mixture into the prepared slow cooker.
  • Combine water, broth, beans, green chiles, chili powder, cumin, oregano, and cayenne pepper in the slow cooker; mix well.
  • Cover and let it simmer on a Low heat setting for 7 to 8 hours. When ready, top each serving with cheese and green onions before serving with tortilla chips.

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