Crock Pot Chicken Chili Soup

Hi, My name is Linda and I'm always looking for good crock pot recipes. If you have any to share, please post them here.

Chicken chili is a great weekday family dinner. Its healthy and wholesome with lots of protein and vegetables. Put it all together and cook while you're at work or out for the day. Make a fresh garden salad and serve. Simple and fast dinner that evening. Not a whole lot to clean up either. I love that!

I hope you enjoy this one.

For other great recipes see my other blogs:
Chicken Recipes
Beef Recipes
George Foreman Grill Recipes

Crock Pot Chicken Chili Soup

· 3 15 Ounce Cans Great Northern, Pinto Or Cannellini Beans, Drained And Rinsed.
· 2 Whole Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
· 1 Cup Chopped Onion
· ¾ Cup Chopped Red Pepper
· ¾ Cup Chopped Yellow Pepper
· 1 Fresh Jalapeno Pepper, Seeded And Minced
· 2 Cloves Garlic, Minced
· 2 Teaspoons Ground Cumin
· ½ Teaspoon Salt
· ½ Teaspoon Dried Oregano, Crushed
· 3-1/2 Cups Chicken Broth
· Tortilla Chips
· Shredded Monterey Jack Cheese

Cook chicken in 1 tablespoon vegetable oil in a large skillet for 4-5 minutes on medium high heat, stirring often.

In a 3-1/2 to 4 quart crock pot combine the drained beans, chicken onion, peppers, garlic, cumin, salt and oregano. Stir in the chicken broth.

Cover and cook on low heat 8-9 hours or high heat 4-4-1/2 hours. Ladle soup into bowls. Top with cheese and serve with tortilla chips.

Crock Pot Chicken A La King

CROCK POT CHICKEN A LA KING

* 1 to 1 1/2 cup matchstick-cut carrots
* 3/4 cup peas
* 1 bunch green onions (scallions) sliced in 1/2-inch pieces
* 1 1/2 to 2 pounds boneless chicken tenders
* 1 jar Kraft pimiento process cheese spread (5oz)
* 1 can cream of chicken soup
* 2 tablespoons dry sherry (optional)
* salt and pepper to taste

Mix the cheese spread, soup, sherry and salt and pepper in a medium bowl. Put the carrots, peas, onions and chicken in a 3 1/2-quart or larger crock pot. Stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, noodles or biscuits.

My family likes this with a green salad.

Try my other absolute best recipes...
Beef Recipes
Chicken Recipes
Indoor Grill Recipes

Tips on Crock Pot Cooking

• Thaw raw meat or poultry completely in the refrigerator before adding it to the crock pot recipe.
• Fill your crock pot at least half full but no more than 2/3 full
• Don't peek. Opening the lid when the cooker is on low heat adds 20-30 minutes to your cooking time. It takes a while for the pot to recover the heat it lost. If you have to add ingredients or stir the contents, do so quickly and replace the lid.
• Do not cook any large pieces of meat in the pot. Cut it into pieces smaller than 2 pounds.
• Transfer leftovers in other containers as soon as possible and refrigerate or freeze. Food stored in the crock pot may not cool down in the refrigerator quickly enough to be safe.

Enjoy your crock pot. Its a great tool for the family cook!

Check out my recipes:

Crock Pot Recipes

Beef Recipes

George Foreman Grill Recipes

Creamy Crock Pot Chicken and Noodles

Here's a great recipe for when the weather turns a little cooler and the leaves start to rustle. Its a family favorite and you can make the chicken mixture at night while you sleep, then cook the noodles right before dinner.

I like to serve this with a garden salad and some crusty bread. The kids really like it too!

Let me know what you think. Enjoy!

Creamy Crockpot Chicken and Noodles
· 2 Cups Sliced Carrots
· 1-1/2 Cup Chopped Onion
· 1 Cup Sliced Celery
· 2 Tablespoons Snipped Fresh Parsley
· 1 Bay Leaf
· 3 Medium Chicken Legs Skinned – Drumstick And Thigh
· 2 10-3/4 Ounce Cans Reduced Fat And Reduced Sodium Condensed Cream Of Chicken Soup
· ½ Cup Water
· 1 Teaspoon Dried Thyme, Crushed
· 10 Ounces Dried Wide Noodles
· 1 Cup Peas
· Salt (Optional)
· Black Pepper (Optional)

Put the carrots, onion, celery, parsley, and bay leaf in a 3-1/2 – 4 cup crockpot. Put chicken on top of vegetables. In a bowl stir together the soup, water, thyme and ¼ teaspoon black pepper. Pour over the chicken and vegetables.
Cover and cook on low heat for 8-9 hours or on high heat for 4 – 4-1/2 hours. Remove chicken from cooker, cool slightly. Remove and discard the bay leaf.
Meanwhile, cook the noodles according to package directions and drain. Stir peas into soup mixture in crock pot. Remove chicken from bones and cut meat into bite sized pieces. Stir into cooker.Serve chicken mixture over noodles tossing gently.