Tested till perfect Chicken Chili

Chicken Chili

A lighter-style chili from your slow cooker.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2008

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star


  • 2 tbsp 2tbspvegetable oil
  • 8 8boneless skinless chicken thighboneless skinless chicken thighs
  • 1 1oniononions, chopped
  • 3 3cloves garlic, minced
  • 2 tsp 2tspground coriander
  • 1-1/2 tsp 1-1/2tspground cumin
  • 1 tsp 1tspchipotle chili powder
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 can 1canwhite kidney beanwhite kidney beans, drained and rinsed
  • 2 2chopped green chiligreen chilies
  • 2 tbsp 2tbspall-purpose flour
  • 1/3 cup 1/3cupchopped fresh coriander
  • 2 tbsp 2tbsplime juice
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In large skillet, heat half of the oil over medium-high heat; brown chicken all over. Transfer to slow cooker.

Drain any fat from pan; add remaining oil. Fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally, until softened, about 6 minutes. Scrape into slow cooker. Stir in beans and chilies; cover and cook on low for 5 hours.

Remove chicken from sauce; cube and set aside.

In small bowl, whisk flour with 3 tbsp (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened.

Stir in chicken, coriander and lime juice; heat through.

Nutritional Information Per serving: about

cal 352 pro 30g total fat 14g sat. fat 2g
carb 28g fibre 9g chol 95mg sodium 708mg

% RDI:

calcium 8 iron 29 vit A 5 vit C 32
folate 35
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