Cheryl's Crock Pot Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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This is a special chili made for my husband Jim. Please keep in mind that a lot of times while cooking, I don't measure the ingredients so the spice measurements may have to be adjusted to your taste. Ingredients:
3 lbs boneless skinless chicken breasts, chopped into bite sized pieces |
2 (15 ounce) cans great northern beans, drained and rinsed |
1 (15 ounce) can white corn, drained |
1 (1 1/4 ounce) envelope taco seasoning |
2 tablespoons garlic, minced |
1 teaspoon cumin |
1 teaspoon oregano leaves |
1 teaspoon mccormick's salt-free all-purpose seasoning, i use a brand called cracker girl |
1 teaspoon parsley flakes |
1 teaspoon chili powder |
1 teaspoon salt |
1 teaspoon pepper |
1 (4 1/2 ounce) can green chilies, chopped |
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 cup cheddar cheese, shredded (optional) |
Directions:
1. I always brown the chicken first before placing it in the crock pot. I don't really think that this is necessary, but I feel better doing it this way.
2. Place the chicken in your crock pot. Add the beans and corn.
3. Mix together the taco seasoning, garlic, cumin, oregano, all-purpose seasoning, parsley, chili powder, salt, pepper, chiles, soup and broth. Pour this mixture over the chicken, beans and corn.
4. Cover and cook on low for about 8-10 hours.
5. Stir before serving. Serve topped with the cheese, if desired.
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