What’s New For Dinner? Slow Cooker Southwestern Chicken Chili

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Welcome to this week’s edition of “What’s New for Dinner?” Jaycie at CouponGeek and I have made a commitment to each other and to you, our readers, to try ONE new thing in our meal planning each week.  There are several reasons for this:

  1. Meal planning can get a bit tedious.  We find ourselves making the same dinners over and over again.  We are forcing ourselves to get creative and step outside of the lines.
  2. Hopefully this will inspire you, the reader, to try something new that you haven’t done before.                          And finally,
  3. To show  you that adding new recipes or tricks to your culinary routine does not have to be expensive or time consuming…you can have your dinner and eat it too!

Week number 2 was a success!  In more ways than one: not only did we ALL like the chili I made…but I made it following a loose recipe and throwing in my own ingredients as I went along.  This is a huge step for my very Type A “Must Follow Directions” personality.

Here we go

The Ingredients:

  • 14oz. can black beans, rinsed and drained
  • 14oz. can light red kidney beans, rinsed and drained
  • “Some” frozen corn … I just dumped in about half a bag
  • 14oz can Mexican Style Stewed Tomatoes
  • 140z can chili ready diced tomatoes
  • 1/3 jar of salsa
  • 7oz can chopped chilies
  • 1 stalk of celery, chopped
  • Half red bell pepper, chopped
  • “Some” chicken broth
  • 3 chicken breasts
  • “Some” Southwestern BBQ Sauce
  • 1/2c. -ish wild rice

The Directions:

I layered these in the crock pot starting at the top of the list and working my way down.

I laid the chicken breasts on top of everything else and basted some of the BBQ sauce on top of each one for extra flavoring.

I added a little bit of chicken broth to make sure that the chicken wouldn’t dry out while it was cooking.

The original recipe I looked at said to use frozen chicken breasts and to cook on high for 4 hours.  I thought I was so prepared when I took the chicken out to thaw the night before…. oh well.  I decided to cut the cooking time down a little and proceed.  Turns out that I needed the full 4 hours anyway…and probably could have used a little more.  I’m going to say “Cook on High for 5 hours”.

I added the wild rice with about 45 minutes to go.  In retrospect I will either omit or add it at the beginning.

When it is done, shred up the chicken and mix in with the other ingredients.

Serve it up with a little sour cream and some Mexican style cheese and your are good to go!

The Results:

Everyone at the homestead seemed to like it.  I was afraid it would be a little to spicy… maybe have no flavor but lots of spicy but everyone seemed to like it.  The rice was a little crunchy … it didn’t get to cook long enough.  This made enough for the entire family AND we have enough for another meal.  Interesting idea is to drain off the remaining liquid (although there isn’t much) and serve it in tortillas next time…maybe with some enchilada sauce.

What I Would Change:

I would add some green peppers for color…or zucchini…depending on what you have.  I didn’t have either so I skipped it this time.

Omit the rice unless you have a lot of excess liquid and you want the rice to bulk it up and absorb the liquid.

I would have cooked it a little bit longer…. the meat didn’t fall apart like I would have liked it to… I’m lazy It hurts my hands to shred up chicken.

Be sure to check out Jaycie’s culinary adventure this week in her What’s New for Dinner? post at Coupon Geek.

Interested in some of my other voyages into the unknown?  Other “What’s New for Dinner?” posts can be found HERE.

**Standard Disclaimer** I have horrible lighting in my kitchen that looks yellow when I take pictures.  I have only my iPhone or CoolPix camera to take pictures on.  I’m saving my  money and my SwagBucks to get a SuperCamer (Nikon D3100) and learn how to take real and pretty pictures of food and other stuff…. like my kids.  Stay tuned.



  1. What’s New For Dinner: Roasted Red Pepper Hummus and Pita Chips : Coupon Geek - [...] did it turn out? Don’t forget to check out Jenn’s adventure this week. She made some Slow Cooker Southwestern …

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