Slow Cooker Southwestern Chicken Chili

Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin'.


6 servings


1 cup chopped onions (2 medium)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, minced
3 tablespoons cornmeal
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 (16 ounce) jar medium picante sauce
1 (15 to 16 ounce) can pinto beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
sliced green onion, if desired


In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.

In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.

Cover; cook on LOW setting 6 to 8 hours. Sprinkle with green onion.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 8 hours

Additional Information

Chicken thighs, with their higher fat content, are better cooked in the slow cooker than lower fat chicken breasts. Breasts, which become tough and dry with long, slow cooking, are best used in recipes with minimal cooking time.

Nutritional Information

1 Serving (1 1/3 Cups): Calories 340 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 2 1/2 g, Trans Fat 0 g), Cholesterol 60 mg; Sodium 820 mg; Total Carbohydrate 35 g (Dietary Fiber 10 g, Sugars 6 g), Protein 29 g; Exchanges: 1 1/2 Starch; 1 Vegetable; 3 Lean Meat; Carbohydrate Choices: 2

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