More Great Recipes: Chili

Jordan's Crock-Pot Grilled Chicken Chili

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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

This recipe really just came from a simple internet search. I had gotten tired of the standard beef chili that I was used to eating, so I decided to go searching for some sort of Chicken Chili. After doing some looking through Google, I found this recipe titled Grilled Chicken Chili and it looked really good to me. I printed out the recipe and made just a few minor tweaks to it before trying it out the first time. Rather than just subjecting myself to trying it out, I decided to fix it one weekend for my parents. After taking our first bites it was an instant hit and we have made it several times since then.

Ingredients You'll Need

1-1/2 lbs Boneless, Skinless Chicken Breasts
Your Favorite Chicken Marinade Mix
¼ Cup Olive Oil
1 Large Onion, Chopped
1 Large Red Bell Pepper, Chopped
1 Large Green Bell Pepper, Chopped
2 Jalapeños, Chopped
2 Tablespoons Ground Cumin
1 Tablespoon Chili Powder
½ Teaspoon Cayenne
½ Teaspoon Black Pepper
2 Cups Low-Sodium Chicken Broth
1 Lime, Juiced
2 Cans Great Northern White Beans, Drained & Rinsed
1 Can Red Kidney Beans, Drained & Rinsed
14oz. Whole-Kernel Sweet Corn
28oz. Chopped Tomatoes with Juice or Picante Sauce
8oz. Tomato Sauce
6oz. Tomato Paste
Cilantro, Chopped


Preheat oven to 350F.

Measure out flour, baking powder, salt and rolled oats into a bowl.

Put the butter and sugars into another bowl and beat together until creamy-this is obviusly easier with an electric mixer of some kind, but you just need to put some muscle into it-then beat in the egg and vanilla.

Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.

Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.

Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula or whatever to cool fully on a wire rack.

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