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Crock-Pot Chicken Chili Recipe
Everyone in the family is going to love this healthy chicken chili recipe. A great dinner for any day of the week. And the leftovers make great lunches too!
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Soups, Stews and Chili
Cuisine:
American
Keyword:
10 Ingredients Or Less, Chili
Crock-Pot Size:
4 Quart Crock-Pot, 4.5 Quart Crock-Pot, 5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot
Servings:
6
Servings
Calories:
364
kcal
Author:
Heidi Kennedy
Equipment
4 Quart Crock-Pot
or up to 6 quart slow cooker
Can Opener
Knife
Cutting Board
Measuring Spoons
Liquid Measuring Cup
Ingredients
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
Instructions
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.
Nutrition
Calories:
364
kcal
|
Carbohydrates:
44
g
|
Protein:
32
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
53
mg
|
Sodium:
688
mg
|
Potassium:
998
mg
|
Fiber:
11
g
|
Sugar:
4
g
|
Vitamin A:
421
IU
|
Vitamin C:
24
mg
|
Calcium:
132
mg
|
Iron:
5
mg