Chicken Vegetable Chili Mac

Adapted from Best Loved Slow Cooker Recipes

  • 1 lb ground chicken breast
  • 1/2 c onions, chopped
  • 2 tsps garlic, minced
  • 15 ozs canned dark red kidney beans, drained and rinsed
  • 14 1/2 ozs Mexican style stewed tomatoes, undrained
  • 14 1/2 ozs no-salt-added diced tomatoes, undrained
  • 1 c water
  • 1 c frozen corn, thawed
  • 1 tsp salt
  • 1/2 c elbow macaroni, uncooked
In a large skillet, cook chicken, onions, and garlic until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Stir in beans, both varieties of tomatoes, water, corn kernels, and salt. Cover and cook on low for four hours. Add macaroni. Cover and cook again for 20 minutes, or until macaroni is done; stirring occasionally.
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Posted: 2/12/2004
Slow Cooker
Rated by 3 users (4.33)
WW Points* : 2.22
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 148
Calories from Fat 9 (6%)
% Daily Value *
Total Fat 0.7g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 22g 7%
Sodium 672mg 28%
Potassium 0mg 0%
Total Carbohydrate21g 7%
Dietary Fiber 4g 16%
Sugars 6g
Protein 13g 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.