Slow Cooker Red Pepper Chicken Chili

Entrees | 0 comments

Shared By: 2019 Conference cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 pound boneless, skinless chicken breasts or tenders
  • 15 oz. red kidney beans, rinsed and drained
  • 12 oz. jarred roasted red peppers, juices reserved
  • 1 cup low­-sodium chicken broth
  • 1 large red bell pepper, seeds and ribs removed, finely chopped
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne
  • 1 bunch cilantro, garnish
  • Sour cream, garnish


  • Heat olive oil in a large skillet over medium-­high heat and sauté onion and pepper for 6-­8 minutes, or until softened.
  • Add minced garlic and cook for 1 minutes, or until fragrant.
  • Transfer veggies to the bottom of slow cooker, and top with drained beans and chicken breasts. Season generously with salt and pepper, then add chili powder, cumin and cayenne.
  • Optional: blend together roasted red peppers and their juices until smooth.
  • Pour over chicken breasts, along with chicken broth, then cover and cook on high for 3­-4 hours.
  • Uncover and shred chicken with two forks.
  • Stir together and serve hot.


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