Who could resist a south western style chicken chili? I know that my family will eat the combination of beans, chili and chicken any day. I prepared this crock pot chicken chili last week on a day when I had little time to cook. This crock pot chicken chili feeds a bunch. Go ahead and freeze some. It reheats very well and makes for a quick and healthy homemade dinner in a pinch.
|Crock Pot Chicken Chili|| || |
- 6 chicken breasts
- 1 can (16 ounces) black beans, drained and rinsed
- 1 can (16 ounces) pinto beans, drained and rinsed
- 16 ounces organic frozen corn
- 2 cans (14.5 ounces each) diced tomatoes
- 1 cup good tomato sauce
- 2 teaspoons hot chili powder
- 1 Tablespoon (normal) chili powder
- 1½ teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 3½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon cayenne pepper, or to taste (optional)
- 1 pinch red pepper flakes, or to taste (optional)
- Use a large crock pot and mix all the ingredients (except the chicken) very well.
- Add chicken, make sure it is covered in the sauce.
- Cook on high for 4 hours or on low 6-8 hours.
- Remove the chicken and shred it with two forks.
- Place the chicken back and cover in the sauce.
- Cook for an additional 20 minutes.
- Serve with rice or some good corn bread.
Find more slow cooker classic recipes at Cooking Light.com.