Chicken & Corn slow cooker chili
(4)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 large onion, chopped1 lb. boneless, skinless chicken breasts2 cups low-sodium chicken broth1 green pepper, seeded and chopped1 3/4 tsp. ground cumin1/2 tsp. cayenne pepper1 can 14.5 oz. diced tomatoes with green chilies1 1/2 cups frozen corn, thawed2 cans 15 oz. cannellini beans, drained and rinsed2 tblsp. stone-ground cornmealshredded Monterey Jack cheese
Directions
In a 5-6 qt. slow cooker, combine onion, chicken, low-sodium broth, green pepper, 1 1/2 tsp. cumin, 1/4 tsp. cayenne pepper and 1/4 tsp. salt. Cover and cook on high for 4 hrs. or low for 6 hrs. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 tsp. each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 tsp. of salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the cheese. Good with cornbread.

Number of Servings: 6

Recipe submitted by SparkPeople user KAYMOM.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 298.2
  • Total Fat: 0.8 g
  • Cholesterol: 6.9 mg
  • Sodium: 1,458.0 mg
  • Total Carbs: 61.1 g
  • Dietary Fiber: 16.0 g
  • Protein: 22.4 g

Member Reviews
  • LINNEA918
     Easy and tasty! I forgot to add the cornmeal, but I did puree some of the broth, beans, and onions to help with thickening. - 10/8/11
  • JULIABELLE12
     Liked this recipe a lot. However, I will add additional seasoning next time. - 10/2/11
  • TERESASCHUCK
     This is quite a meal that only adds 298 calories per serving. - 8/3/11
  • LILYANNAZMOM
     Yummy! I used plain canned tomatoes because of my little ones. Added some mild salsa instead. Great recipe! :) - 5/26/11



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