Slow Cooker Southwestern Chicken Chili
- 8 Hours 20 Minutes Total
- 8 Servings
- 1 cup (250 mL) chopped onions
- 1 cup (250 mL) chopped green pepper
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1 1/4 lb (625 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 jar (440 mL) Old El Paso* Picante Medium Sauce (about 2 cups)
- 1 can (540 mL/ 19 Fl oz) pinto beans or kidney beans, drained
- 1 can (398 mL/ 14 Fl oz) diced tomatoes, undrained
- Sliced green onion, if desired
- 3 cloves garlic, minced
- 3 tbsp (45 mL) cornmeal
- 2 tbsp (25 mL) chili powder
- 3 tsp (15 mL) dried oregano leaves
- In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
- In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
- Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
- Chicken thighs, with their higher fat content, are better cooked in the slow cooker than lower fat chicken breasts. Breasts, which become tough and dry with long, slow cooking, are best used in recipes with minimal cooking time.