This is probably one of the best chili recipes I’ve ever tasted and super easy to prep for dinner since you throw everything in the slow cooker. It’s not super spicy, but spicy enough to give it a slight kick! I can’t remember where I got it from, but I am glad I found it, because it’s now my go to recipe for any time I get the craving for chili. Perfect for leftovers too since there will be plenty left over, at least there is when only my husband and I are eating it.
Spicy Southwestern Chicken Chili Slow Cooker Recipe
- 1 cup chopped onion
- 1 medium green bell pepper chopped
- 3 cloves of minced garlic
- 2 TBS of chili powder
- 3 tsp of dried oregano leaves
- 1 tsp of ground cumin
- 1/2 tsp of salt
- 1.5 lb boneless, skinless chicken breast cut into 1 inch pieces or smaller
- 1 jar (16 oz) medium picante sauce
- 3 cans (15-16 oz) pinto beans, kidney beans, black beans or whichever beans you prefer, undrained
- 1 can (14.5 oz) diced tomatoes, undrained
- Sliced green onion if desired
- In 3-4 quart slow cooker, mix onions, bell pepper and garlic.
- In large bowl, mix chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add the chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
- Cover; cook on low setting for 6 – 8 hours. Sprinkle with green onion when finished.
If you decide to try it, let me know how it turned out in the comments! 🙂