Crockpot Cowboy Chicken Chili Mac
This Crockpot Cowboy Chicken Chili Mac is perfect for fall. It’s a warm, hearty, stick-to-your-ribs meal the whole family will love.
Servings: 6
Calories: 484kcal
Ingredients
- Ingredients:
- 1 lb boneless skinless chicken breasts
- 1 tsp chili powder
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- 1 red bell pepper diced
- 1/3 cup of onion diced
- 1 15 oz cans kidney beans, drained and rinsed
- 1 28 oz can diced tomatoes with juice
- 2 cloves garlic minced minced
- 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 12 oz package of elbow pasta cooked to al dente according to package.
- 2 cups shredded cheddar cheese plus extra for topping
- chives diced for topping
- 2 cups chicken broth
Instructions
- Add chicken to your crockpot. In a small bowl, mix together chili powder, paprika, cumin, onion powder, garlic powder, dried oregano black pepper and salt. Sprinkle seasoning over both sides of chicken.
- Next add in your red pepper, onion, beans, tomatoes, garlic, barbecue sauce, ketchup and chicken broth to slow cooker. Cook on low for 6 hours or HIGH for 4 hours.
- Once cooking time is up, shred chicken with 2 forks. And mix in crockpot until well combined. Stir in cooked pasta.Stir in cheese. Turn the crockpot off. Cover until cheese is melted, about 5 mins.
- Serve topped with cheese and diced chives.
Video
Nutrition
Calories: 484kcal | Carbohydrates: 70g | Protein: 36g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 1616mg | Potassium: 1088mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1615IU | Vitamin C: 45.6mg | Calcium: 360mg | Iron: 4.1mg