Chicken Chili for the Crockpot Recipe Video
Ingredients
| 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) |
Nutrition Facts
Serving size
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
Directions
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.
SERVING
4) Serve the Chicken Chili with cheese toast.
Chef
