Southwest Chicken Chili (Crockpot)

Contributed By: Parker


1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
1 tablespoon olive oil
1 smoked ham hock
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (4 ounces) chopped green chiles
1/4 cup chopped onion
2 tablespoons minced fresh cilantro
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon crushed red pepper flakes
Optional: Sour cream and jalapeno


1. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chiles, onion and seasonings. Cover and cook on low until ham is tender, 6 to 8 hours.
2. Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to slow cooker. If desired, serve with sour cream and sliced jalapeno.

Helpful Hints:

TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 5 servings.
Chicken thighs are a nice change of pace in this easy chili. I also add a smoked ham hock and fresh cilantro for flavor and to keep the dish interesting.
Nutrition Facts
1 cup: 343 calories, 16g fat (4g saturated fat), 104mg cholesterol, 735mg sodium, 16g carbohydrate (1g sugars, 5g fiber), 33g protein.

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