Chicken & Corn slow cooker chili

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4.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Chicken & Corn slow cooker chili calories by ingredient

Minutes to Prepare: 10

Minutes to Cook: 300

Number of Servings: 6

Ingredients

1 large onion, chopped

1 lb. boneless, skinless chicken breasts

2 cups low-sodium chicken broth

1 green pepper, seeded and chopped

1 3/4 tsp. ground cumin

1/2 tsp. cayenne pepper

1 can 14.5 oz. diced tomatoes with green chilies

1 1/2 cups frozen corn, thawed

2 cans 15 oz. cannellini beans, drained and rinsed

2 tblsp. stone-ground cornmeal

shredded 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.