Crock Pot Chicken Chili Recipe
- 2c / 430g White Northern Dry Beans
- 2 Large Chicken Breasts ( when cubed it yields approximately 2 1/4 c or 498g )
- 1T. Olive Oil
- 1/2 Large or 1 whole small yellow onion / 87 g
- 4c / 891g Chicken Broth
- 1T. Garlic Powder
- 2t. Cumin
- 1t. Oregano
- 1/2 t. Black Pepper
- 1 t. Cayenne Pepper
- 1 (7oz/196g) can Chopped Green Chili's.
- 1c. / 224g Fat Free Sour Cream
- 1/2c / 123g Fat Free Milk
Start by following the "Quick Soak" directions on the package. As these beans are soaking, you can start all your other food preparation.
Chop the Chicken into little bite size morsels. Chop your onion into similar sizes. Gather all your other ingredients.
Sauté your Chicken in the Olive Oil over medium heat for a few minutes. Then add your onion. Stir around frequently and cook until your Chicken is no longer pink.
Pour this into your Crock Pot.
Add all your spices and stir around until the Chicken and Onions are coated.
When your beans are done soaking, drain, rince and add to your Crock Pot and stir.
Now add your Chicken Broth and Chili's and stir.
Place your lid on and set your Crock Pot on High 4 to 6 hours or if you need more time, Low 8 to 10 hours.
When it's done and the beans are soft, turn it off and add your Fat Free Sour Cream and Milk. Stir until it's all blended.
This is even better garnished with thinly sliced fresh jalapeños!
Enjoy!
This recipe makes approximately 8 servings of 1 1/2 c or 392g.
One Serving contains:
- Cal. 311
- Fat. 4g
- Carb. 40g
- Sugar. 0
- Protein. 27g
Let us know how you liked it! :0)
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