Do you have leftover cooked chicken that you need to use up? If so, this recipe for Crock-Pot Chicken Chili is a great family friendly option that is super easy to make! A few simple ingredients and you have a tasty chili recipe that is full of chicken and beans but is not too spicy!
Slow Cooker Chicken Chili
This easy chicken chili uses chopped cooked chicken meat either from leftover cooked chicken from another meal or a rotisserie chicken that you purchased from the deli department. Canned pinto beans and a handful of other common ingredients are tossed in the slow cooker with the chicken and then simmered away for hours in the slow cooker.
30 minutes before you are ready to eat, a little flour is stirred into the chili to thicken it up. Then, you are ready to serve bowls of chili with your favorite toppings such as cheese and sour cream and perhaps a side of cornbread.
This recipe for Crock-Pot Chicken Chili is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Chicken Chili Recipe
- 4 Quart Crock-Pot or up to 6 quart slow cooker
- 45 Ounces Canned Pinto Beans (drained and rinsed)
- 4 Cups Low-Sodium Chicken Broth
- 3 Cups Diced Cooked Chicken
- 1 Cup Diced Green Bell Pepper
- 1 Cup Diced Onion
- 2 Cloves Garlic (minced)
- 1 – 2 Teaspoons Chili Powder
- ½ Teaspoon Dried Oregano
- 6 Tablespoons All-Purpose Flour
- Combine all ingredients except the flour in 4 to 6 quart slow cooker.
- Cover and cook on LOW for 6 hours.
- Add flour and stir well.
- Cook an additional 30 minutes on LOW to allow the chili to thicken.
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