Linda's Red Chicken Chili


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This is a wonderul red chili crockpot recipe for those cold days. Easy to make and delicious. Serve with a helping of cornbread or flour tortillas. Mmmm Good! Make it as mild or hot to your taste.

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  • 1 lg. can petite diced tomatoes
  • 1 sm. can petite diced tomatoes
  • 1 can original rotel tomatoes
  • 1/2 jar roasted red peppers, diced
  • 3 lg. boneless chicken breasts
  • 1 pt. frozen Bueno hot green chilies
  • 2 Tbs. red chili powder
  • 1 tsp. cumin
  • 3 cloves fresh garlic, diced
  • 2 onions, diced
  • 5 carrots, cubed
  • 5 cans chicken broth
  • 1 can white beans, rinsed
  • 1 can pinto beans, rinsed
  • 1 can black beans, rinsed

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Cut chicken breasts into large bite size pieces and sauté in small amount of olive oil and salt and pepper to taste. Once sautéed, add diced onions and carrots. Sauté until onions are opaque and add chili powder, cumin and garlic until well blended. Pour into large crock pot. Add tomatoes, red peppers, green chili and enough chicken broth to cover entirely. Add rinsed beans to mixture.Cook on slow heat for 6-7 hours or 4 hours on high. You may want to add more beans, depending on the size of your crock pot. Serve with a little Mexican shredded cheeses and flour tortilla.

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