Easy Slow Cooker Chicken Chili (Dump and Go)
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servings3 minutes
active time4 hours 3 minutes
total timeIngredients
CHILI
1 ½ pounds boneless, skinless chicken breasts (or thighs)
1 red onion chopped
1 15-oz can tomato sauce
2 15-oz cans kidney beans, drained and rinsed (or chili, black, or pinto beans)
1 15oz can of sweet corn, drained
1 15-oz jar chunky salsa, divided
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon salt
CREMA
1 lime
1/2 cup of light sour cream
TOPPINGS
Cilantro
Other half of salsa jar
2 chopped jalapeno or geeen chile
1 diced red onion
1/2 cup light cheddar cheese
Hot sauce
Directions
Slow Cooker Instructions
Divide the jar of salsa in half.
Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart slow cooker, stirring to combine. Refrigerate the remaining salsa to add at the end.
Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through. Do not uncover during this time.
Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the slow cooker.
Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.
Nutrition
Serving Size
1 (of 6)
Calories
598 kcal
Total Fat
5 g
Saturated Fat
-
Unsaturated Fat
5 g
Trans Fat
-
Cholesterol
235 mg
Sodium
665 mg
Total Carbohydrate
4 g
Dietary Fiber
1 g
Total Sugars
0.2 g
Protein
65 g
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servings3 minutes
active time4 hours 3 minutes
total time