Chicken Chili


It’s FALL…which means it’s chili season in our house.  We love all different kinds of chili but this recipe for chicken chili is one of our favorites.  I normally get it started in the crockpot in the morning and just add the rest of the ingredients a little before dinner.  It’s really simple to make and is so delicious!

 Ingredients:  2 pounds of chicken, 1 large onion diced, 1 large green bell pepper diced,  1 tablespoon of minced garlic, 1 packet of chili seasoning,  14.5 oz can of petite diced tomatoes, 2 cups of chicken stock, 2 cans of beans (I prefer 1 kidney and 1 black bean) and 1 tablespoon of brown sugar.

Let the chicken cook in 2 cups of chicken stock for a few hours.  I normally use frozen chicken and just put it in the crockpot on low in the morning.

Need an easy and delicious meal? Give this chicken chili recipe a try. It's great for a cool day and the leftovers are even better the next day!

About an hour before you are going to serve the chili, remove the chicken from the broth and cut it into small chunks.  (It might fall apart but that’s ok!)  Add the chicken back into the broth.

Saute the onion and bell pepper in a skillet for a few minutes, then add the garlic, tomatoes, beans, chili seasoning and brown sugar.  Let that cook for a few minutes, then add it to the chicken.

Need an easy and delicious meal? Give this chicken chili recipe a try. It's great for a cool day and the leftovers are even better the next day!

Let it continue to cook on low for about 45 minutes or until you are ready to eat.

 I prefer to eat this dish without rice, but if you are a chili and rice kind of person go for it!  I top it with sour cream and serve it with cornbread.

This great reheated and an awesome make-ahead meal.

Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker
Serves: 8
Ingredients
  • 2 pounds of chicken
  • 1 large onion diced
  • 1 large green bell pepper diced
  • 1 tablespoon of minced garlic
  • 1 packet of chili seasoning
  • 14.5 oz can of petite diced tomatoes
  • 2 cups of chicken stock
  • 2 cans of beans (I prefer 1 kidney and 1 black bean)
  • 1 tablespoon of brown sugar
Instructions
  1. Let the chicken cook in 2 cups of chicken stock for a few hours. I normally use frozen chicken and just put it in the crockpot on low in the morning.
  2. About an hour befor you are going to serve the chili, remove the chicken from the broth and cut it into small chunks. (It might fall apart but that's ok!) Add the chicken back into the broth.
  3. Saute the onion and bell pepper in a skillet for a few minutes, then add the garlic, tomatoes, beans, chili seasoning and brown sugar. Let that cook for a few minutes, then add it to the chicken.
  4. Let it continue to cook on low for about 45 minutes or until you are ready to eat.