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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 625 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.5%
Saturated Fat 0.86 g4.3%
Trans Fat 0 g
Cholesterol 43.3 mg
Sodium 1050.6 mg43.8%
Total Carbohydrates 101 g33.7%
Dietary Fiber 32.1 g128.2%
Sugars 9.6 g
Protein 49 g98.4%
Vitamin A 104.2% Vitamin C 51.4%
Calcium 30% Iron 52.7%
*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.