Crockpot chicken chili recipe, a family favorite.
Ingredients:
- 2 cups great northern dried beans, soaked overnight
- 3 cups boiling water
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 to 3 canned jalapeno peppers, chopped (pickled is fine)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
- 2 small zucchini or summer squash, cubed
- 1 can (12 to 15 ounces) whole kernel corn, drained
- 1/2 cup sour cream
- 2 1/4 teaspoons salt
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro, and some for garnish, if desired
- 1 tomato, chopped, for garnish, or halved cherry tomatoes
- sour cream for garnish
Preparation:
Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients.
Add chopped onion, minced garlic, jalapeno pepper, cumin and chili powder to the crockpot. Place chicken on top. Add cubed squash to the pot.
Cover and cook on low heat for 7 to 8 hours or until beans are tender. Stir in corn, sour cream, salt, lime juice and chopped cilantro.
Spoon into bowls. Garnish with a spoonful of sour cream, chopped tomato and chopped fresh cilantro, if desired.
More Chicken Chili
Crockpot Chicken Chili
Chicken and Black Bean Chili
Favorite Chicken Chili
Will's Chicken Chili
Southwest Chicken Chili
Chicken Chili Recipe
Crockpot Chicken Recipes
Chicken Breast Recipes
Chicken Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
