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Chicken Chili for the Crockpot Recipe Video
|Chicken breast||3 Large, skinless boneless (or 4 Cups cooked chicken)|
|Carrot||1 Cup (16 tbs), sliced|
|Pepper and onion seasoning blend||1 Cup (16 tbs) (or 1/2 Cup each of chopped onion and green pepper)|
|Nothern beans||30 Ounce, undrained (2(15 ounce cans))|
|Rotel tomatoes||1 Can (10 oz)|
|Tomatoes||15 Ounce, diced (1(15 ounce can))|
|Garlic||1 Tablespoon, crushed|
|Chicken base||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Cumin||1 Teaspoon, ground|
|Salt||1 Teaspoon (to taste)|
|Pepper||1 Teaspoon, ground (to taste)|
Calories 656 Calories from Fat 46
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 1.3 mg0.4%
Sodium 1003.5 mg41.8%
Total Carbohydrates 101 g33.7%
Dietary Fiber 32.1 g128.2%
Sugars 9.6 g
Protein 54 g108.7%
Vitamin A 103.9% Vitamin C 49.9%
Calcium 29.2% Iron 49.8%
*Based on a 2000 Calorie diet
1) In a crock pot, add the chicken breasts and all the ingredients together.
2) Cook on medium or high for about 4 to 6 hours.
3) After about an hour from the start of cooking time, stir the ingredients well, add the cumin and stir to combine.
4) Serve the Chicken Chili with cheese toast.