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Chili Chicken

User Rating 5 Star Rating (1 Review)


Mexican style stewed tomatoes, picante sauce, and chili powder help to flavor this hearty chicken chili recipe, and the slow cooker makes it easy.


  • 6 boneless chicken breast halves, cut in 1-inch pieces
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 2 garlic cloves
  • 2 tbsp. vegetable oil
  • 2 cans Mexican stewed tomatoes (approx. 15 ounces each)
  • 1 can chili beans
  • 2/3 cup picante sauce
  • 1 teaspoon. chili powder
  • 1 teaspoon. cumin
  • 1/2 teaspoon. salt


Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to slow cooker; add remaining ingredients. Cover and cook on LOW for 4 to 6 hours. Serve with rice.
Serves 4 to 6.

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User Reviews

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 5 out of 5
Delicious Chili with Perfect Spice Level, Member MisterBungle

This chili was fantastic and quite easy to make. To cut the cost down a bit, I used two cans of chili beans and only two large chicken breasts (approx. 1.5 lbs). This still gave a great ratio of chicken-to-beans, and the total cost of the meal was about $8. It yielded 4 large servings, so we ended up with a delicious $2 per meal dish. I also added about half a cup of red wine and a teaspoon or so of chicken seasoning. Note: If you don't like things very salty, you may want to hold back on the salt and any chicken seasoning until you get to have a taste.

4 out of 4 people found this helpful.

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