Slow Cooker Santa Fe Chicken Chili

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

Saucy, long-simmering slow cooker food is ideal for fall, when the days get a bit cooler, the nights a bit longer and back-to school routines have you hopping. Delicious as is out of the slow cooker, or serve with shredded Cheddar, sour cream and/or sliced green onions, if desired.

Tags: Intermediate, 20 Mins, Entrées, Slow Cook, Fall, Fall Insider's Report 2011, Smokin' Stampede
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 480  minutes
Total: 500  minutes

Additional Information


2 pkg PC Blue Menu Extra Lean Ground Chicken , about 900 g
2 cups (500 mL) diced white onion
1 tbsp (15 mL) minced garlic
1 carrots, diced
2 stalks celery, diced in ¼-inch (5 mm) cubes
1 can (796 mL) PC Blue Menu Diced Tomatoes
1 can (341 mL) PC Blue Menu Whole Kernel Corn
1 can (540 mL) PC Blue Menu Six Bean Medley , rinsed and drained
1/2 cup (125 mL) PC Smokin' Stampede Beer & Chipotle Barbecue Sauce Naturally Flavoured
1/2 cup (125 mL) chicken stock or water
1 tbsp (15 mL) chili powder


  1. In large nonstick frying pan set over medium-high heat, brown chicken in batches. Drain excess fat and transfer to slow cooker.
  2. To slow cooker, add onions, garlic, carrots, celery, tomatoes and juices, corn, beans, barbecue sauce, chicken stock and chili powder.
  3. Cover slow cooker, turn to LOW and cook for 6 to 8 hours.

Chef's Tips

Cheesy Smoky Joes: Reheat leftover chili and spoon over lightly toasted buns. Top with your favourite shredded cheese and melt under the broiler.

Nutritional Information

Makes 8 servings Per serving:
320 calories
Fat 9 g
Sodium 500 mg
Carbohydrate 33 g
Fibre 5 g
Protein 27 g
Source of Fibre

Related Info