If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Slow Cooker Jalapeno Chicken Chili
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- #118781
A simple, slow simmered chicken chili. The crock pot does a great job of melding the flavors. Adding salsa at the end gives it a spicy boost.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 cups chopped, cooked chicken
2 cans (15 ounce size) Great Northern beans, rinsed and drained
1 onion, chopped
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
3 tablespoons finely diced jalapeno peppers
2 cloves garlic, minced
1 1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 cup chicken broth
2 cups salsa, your choice of heat
directions
Combine all the ingredients in the crock pot. Stir gently to combine.
Cover the crock pot and cook on high heat for 2-3 hours or until the ingredients are heated through and the flavors are melded.
Serve hot with fresh-baked cornbread.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
443 calories, 3 grams fat, 69 grams carbohydrates, 37 grams protein per serving. This recipe is low in fat.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more crock pot chili recipes
reviews & comments
August 26, 2013
Needed more jalapeno in my opinion to be called "jalapeno" chili. The two tbsp is rather overshadowed by all the beans. I added more after assembling and tasting it. Overall had decent flavor just needed more heat to live up to its name.
November 11, 2011
When I first started assembling this I was afraid it was going to be on the bland side. It seemed very bean-heavy which without flavorings wouldn't be too interesting. However, once the salsa was added it really took shape. You can also definitely add more jalapeno (it's in the name, afterall). I added only one (a large, Texas sized one) and really it wasn't that noticeable. I did use a good zesty salsa though so the dish had plenty of heat.