Chicken and Brown Rice Chili

Adapted from Slow Cooker Cookbook

  • 1 lb chicken breast halves skinless, cut into pieces
  • 1 cup onions, chopped
  • 28 ozs canned diced tomatoes, undrained
  • 16 ozs canned chili beans, undrained
  • 4 ozs green chilies, drained
  • 1/2 cup water
  • 1 tbsp granulated sugar
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 2 cups brown rice, cooked
In a 6-quart slow cooker, combine chicken pieces, onions, tomatoes, beans, chilies, water, sugar, chili powder, and salt. Mix well. Cover and cook on low for eight hours. Stir in rice. Cover and cook again on high for 20 minutes, or until rice is cooked.
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Posted: 11/7/2013
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 5.51
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 303
Calories from Fat 27 (9%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 735mg 31%
Potassium 0mg 0%
Total Carbohydrate47g 16%
Dietary Fiber 4g 16%
Sugars 6g
Protein 19g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.