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Slow Cooker Southwest Chicken Chili Recipe

Slow Cooker Southwest Chicken Chili Recipe

I had to go out of town and needed a good one-dish recipe, so I decided to use the slow cooker. The weather has been cold here lately so I thought this Southwest Chicken Chili Recipe looked really good. Because it is cooked in the slow cooker, I could get it on, and have a hot bowl of chili waiting for me when I got home. Not disappointment here – returning, after about 7 hours, this Slow Cooker Southwest Chicken Chili was a delicious hot treat on a cold night.
If you like Southwest seasoning give this Slow Cooker Southwest Chicken Chili Recipe a try; you won’t be disappointed it’s very good. Enjoy

 

Slow Cooker Southwest Chicken Chili Recipe
Recipe Type: Main
Cuisine: Mexican
Author: Patricia
Prep time:
Cook time:
Total time:
Serves: 4

Southwest Chicken Chili Recipe

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Slow Cooker Southwest Chicken Chili Recipe

  • Author: Cullys Kitchen
Scale

Ingredients

  • 1 ½ pound boneless skinless chicken thighs (cut into 1-inch pieces)
  • 1 tablespoon olive oil
  • 1 smoked ham hock
  • 1 can northern beans (15 ½ ounces- rinse and drain)
  • 1 can chicken broth (14 ½ ounces)
  • 1 can chopped green chilies (4 ounces)
  • 1 small onion (chopped)
  • 2 tablespoons cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes (or to taste)
  • 5 ounces of sour cream for garnish

Instructions

  1. In a slow cooker mix together the northern beans, chicken broth, chopped green chilies, onion, cilantro, garlic powder, ground cumin, dried oregano, and add the crushed red pepper flakes to taste.
  2. In a large skillet using the olive oil over medium high heat brown the chicken.
  3. Add the chicken and ham hock into the slow cooker mixture and cook on low for 6-8- hours until the ham hock is tender and separates easily with a fork; remove the ham hock to a plate and let cool. Remove the skin and bone from the ham hock, shred or cut into bite size pieces, and add the ham back into the chili.
  4. Serve hot with scoops of sour cream on top.

Adapted from Taste of Home cookbook

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