Recipe by Norene Gilletz

Crockpot Chicken Chili

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Meat Meat
Easy Easy
10 Servings
Allergens

No Allergens specified

3 Hours, 15 Minutes
Diets

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

Ingredients

Main ingredients

  • 2 tablespoons Bartenura Olive Oil

  • 2 medium onions, chopped

  • 2 red bell peppers, chopped

  • 2 cups sliced mushrooms

  • 3 cloves garlic, minced

  • 1 (28-oz.) can whole tomatoes

  • 5.5 ounces Gefen Tomato Paste

  • 1 cup tomato sauce

  • 6 boneless, skinless chicken breasts, cut in 1-inch chunks

  • 1 (19-oz.) can black beans, drained and rinsed

  • 19 ounces Tuscanini Red Kidney Beans, drained and rinsed

  • 1 tablespoon chili powder (or to taste)

  • salt, to taste

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1 teaspoon brown sugar

  • pepper, to taste

Directions

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.

Tips:

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.

Credits

Photography by Tamara Friedman

Crockpot Chicken Chili

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Rivka
Rivka
1 year ago

This is a great, basic supper! Cooked the schnitzels along with the veggies, and added corn, in addition to the rest of the veggies and it turned out great.

dave ping
dave ping
2 years ago

tried making it but something was off