Tag: Pot

Crock Pot Southwest Chicken Chili by Gordon Ramsay


This will warm you to the bone and please your taste buds with a great southwest flavor all with under 300 calories per serving. Just follow these easy step by step photo instructions.
southwest chicken chili in spoon.


Editor’s Note: Originally Published September 12, 2011. Updated with expanded instructions and discussion along with updated photos.

This is a crock pot version of a chili I have done for years in a Dutch oven with precooked chicken in the oven. I do both a chicken version, Healthy Southwest Chicken Chili, or pork tenderloin version.

I wanted to simplify the recipe, and a crock pot is just the right thing. No precooking today and I also modified a few ingredients and gave you some options.

My Rating
My rating system of a 4 out of 5 so very nice.

A very strong 4. If I didn’t have so many other really good chili/soup recipes, it would be a 5. We both had seconds two evening in a row and then my wife finished it for lunch. I guess it was alright.

Pro Tips: Recipe Notes for Crock Pot Southwest Chicken Chili

All chili is just a great place to use “must go” things you have hanging around. So vary whatever you want.

The Chicken

All my other versions of this chili I make are also low fat. So I used chicken breasts, but thighs would be fine.

The Beans

You need beans. To me, chili always has beans. I used two cans of cannellini and a can of black beans; all rinsed and drained. Use any combination you want.

The Rotel

I used a 10 oz can of Rotel to replace 2 cups of salsa in the other recipe. My wife has never been a salsa lover. It is chili; you are not wedded to a recipe.

This is about a 4/10 heat level with the Rotel and jalapeno. If you don’t that, cut the jalapeno and if you want used drained diced tomatoes instead.

Optional Thickening

I used Masa to thicken the chili some. It works well and adds a bit of corn flavor. Or you could add corn starch, flour or just leave the lid off the crock pot the last hour.

Crock Pot Size/Storage

As written, this recipe needs a crock pot 4 quart or bigger. You can easily fudge it down a bit in size by cutting out a can of beans and some of the chicken. It would then fit in a 3 1/2 quart and might squeeze into a 3 quart. Do not fill a crock pot more than 75% full.

This will be good refrigerated for 3-4 days and frozen for 3-4 days.

Other Related Chicken Chili Recipes

Crock Pot Pork Tenderloin Chili

Healthy Southwest Chicken Chili

Low Fat High Taste Crock Pot White Chicken Chili

Salsa Verde White Chicken Chili a la Crock Pot

Soup Nazi,s Mexican Chicken Chili

Blue ribbon divider used for visual effect.

trimmed and cubed chicken on board.

Trim and cube (about 3/4 inch) 3 skinless boneless chicken breast. (about 2 to 2 1/2 lbs).

chopped veggies on board.

Cut your veggies. I used a large yellow onion, a green, and red pepper and a jalapeno.

other ingredients for chili.

mixing all ingredients in crock pot.

Add all the ingredients except the optional masa and water. You can rinse the beans if you wish and it may decrease the sodium some. Cook on low for 8 hours.

adding thickener to crock pot.

Thickening Option: with 20-30 minutes left in the cooking, you can combine 1/4 cup masa flour and 1/2 cup of water. I used a Tupperware gravy mixer, but a bowl and whisk would do. Mix your masa mixture in well and let finish cooking.

ladle of chili over crock pot.

Blue ribbon.


Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Subscribe to 101 Cooking for Two.

Crock Pot Southwest Chicken Chili

This will warm you to the bone and please your taste buds with a great
southwest flavor all with under 300 calories per serving. Just follow
these easy step by step photo instructions.

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Author: Dan Mikesell AKA DrDan

Course : Main dish

Cuisine : American

Keyword : Chicken Chili, Crock Pot Chicken Chili

Servings/Adjust Amount: 8

8

Ingredients

  • 3 skinless boneless chicken breasts
  • 2 green or red peppers diced
  • 1 onionlarge yellow or white
  • 1 jalapeno pepper
  • 42 oz beans28 cannelloni 14 black
  • 10 oz RoTel
  • 14 oz chicken broth
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon chili powder

Optional thickening

  • 1/4 cup masa flourOr corn starch
  • 1/2 cup water

Instructions

  • Trim and cube (about 3/4 inch) 3 skinless boneless chicken breast. (about 2 to 2 1/2 lbs).

  • Cut your veggies and prep garlic (crushed or minced)

  • Add all the ingredients except the optional mesa and water. Please rinse and drain beans before adding.

  • Cook on low for 8 hours.

  • aThickening Option: with 20-30 minutes left in the cooking you can combine 1/4 cup masa flour (or corn starch) and 1/2 cup of water. I used a Tupperware gravy mixer, but a bowl and whisk would do.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. This uses a full-size crock pot. It is just a touch too big for a 3 1/2 qt. You can change around some of the ingredients to get it to fit in a smaller crock pot but remember not to fill more than 75%.
  2. You can use chicken thighs.
  3. The beans can be varied to your taste.
  4. A serving size is about 1 1/2 cup.
  5. Masa flour and corn starch are about the same, just a different texture and thickening is optional.
  6. Serving size is about 1 1/2 cup.
  7. This is about a 4/10 heat level with the Rotel and jalapeno. If you don’t that, cut the jalapeno and if you want used drained diced tomatoes instead.
  8. Good refrigerated for 3-4 days and frozen for 3-4 months.

Nutrition Facts

Crock Pot Southwest Chicken Chili

Amount Per Serving

Calories 208 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Cholesterol 27mg9%

Sodium 467mg19%

Potassium 712mg20%

Carbohydrates 29g10%

Fiber 9g36%

Sugar 4g4%

Protein 19g38%

Vitamin A 377IU8%

Vitamin C 9mg11%

Calcium 79mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

 

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Blue ribbon divider used for visual effect

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Molly setting after a run.

Molly after running.

Italian Chicken Soup (Instant Pot) — The Skinny Fork by Gordon Ramsay

Italian Chicken Soup (Instant Pot) — The Skinny Fork



The weather is starting to cool off here in Texas. And by cool off, I obviously mean it’s down to being in the 90’s on most days instead of the 100’s. Even so, I’m excited for Fall. I love it when Fall starts to roll in, the temperature changes, the leaves drop, and it’s time for pumpkins and spice. Well, almost…

With Fall on the mind, I decided to make an Italian Chicken Soup for dinner this week. This soup is sort of like a minestrone, only without being quite so tomato heavy. This soup makes its own broth while cooking in the pressure cooker with all those yummy veggies and chicken.

It’s chicken noodle soup, Italian style!

Skinny Meatloaf & Mash (Instant Pot Dinner) — The Skinny Fork by Gordon Ramsay

Skinny Meatloaf & Mash (Instant Pot Dinner) — The Skinny Fork



A one pot meal, in the Instant Pot, for under 350 calories? Yep! You got it dude. This lightened-up meatloaf AND mash is made in the Instant Pot in just 25 minutes. And you know what? I think I may just stick to cooking my meatloaf in the Instant Pot from this day forward. It’s quick and easy to do, plus it locks in all the moisture and juices so you don’t run the risk of ending up with a dried out meatloaf for dinner!

The mash and the meatloaf are both cooked in the Instant Pot together at the same time. Leaving you with a pretty hands-off dinner that everyone is sure to enjoy.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close