Crockpot Chicken Chili

Norene Gilletz Recipe By
  • Cooking and Prep: 3 h 15 m
  • Serves: 10
  • No Allergens

This chili comes together quickly and makes a big batch. To save time, prepare all the vegetables in the food processor.

Ingredients (17)

Main ingredients

Start Cooking

Prepare the Chili

  1. Heat the oil in a large skillet on medium-high heat. Add onions and sauté for four minutes, until softened. Add peppers, mushrooms, and garlic, and sauté three or four minutes longer. 

  2. Transfer sautéed vegetables to the sprayed insert of a slow cooker. Stir in remaining ingredients. Cover and cook on low for three to four hours.

Tip:

Reheats and/or freezes well.

Variation:

Replace chicken breasts with 4 cups shredded cooked chicken or turkey. Add to chili the last 30 minutes of cooking. If desired, you can also add 1 cup well-drained canned or frozen corn at this time.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP