Slow Cooker Chicken Chili

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Slow Cooker Chicken Chili Recipe

Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas

Serves 8

Ingredients

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3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided
1 (25-oz.) can hominy, rinsed and drained
3 cups unsalted chicken stock (such as Swanson)
2 cups peeled cubed butternut squash
1 cup chopped yellow onion
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon kosher salt
2 garlic cloves, chopped
2 oregano sprigs
1 (5-oz.) can diced green chiles, drained and divided
1 1/4 pounds skinless, boneless chicken thighs
1/2 cup plain low-fat yogurt
6 tablespoons fresh cilantro leaves, divided
2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)
1/4 cup chopped green onions
1 jalapeño, thinly sliced
Lime wedges

Preparation

Active: 20 Minutes
Total: 8 Hours, 20 Minutes

1. Process 1 can beans in a mini food processor until smooth. Place bean puree, remaining 2 cans beans, hominy, and next 8 ingredients (through oregano) in a 6-quart electric slow cooker. Reserve 1 tablespoon green chiles. Add remaining green chiles to cooker. Top with chicken thighs. Cover and cook on LOW 8 hours.

2. Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.

3. Process reserved 1 tablespoon green chiles, yogurt, and 2 tablespoons cilantro in a mini food processor until smooth.

4. Place 1 1/2 cups chili in each of 8 bowls; top evenly with yogurt mixture, remaining cilantro, cheese, green onions, and jalapeño. Serve with lime wedges.

Created date

August 2016

Nutritional Information

Calories 337
Fat 7 g
Satfat 2.2 g
Monofat 1.9 g
Polyfat 1.6 g
Protein 29 g
Carbohydrate 41 g
Fiber 10 g
Cholesterol 6 mg
Iron 4 mg
Sodium 638 mg
Calcium 195 mg
Sugars 5 g
Est. Added Sugars 0 g