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Crockpot Chicken Chili Recipe


Photo of Chicken Chili © Diana Rattray

Chicken Chili

Photo of Chicken Chili © Diana Rattray
This chicken chili is made with dried great northern beans, chicken breasts, and vegetables.


  • 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


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.

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