(Crock Pot) Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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Wonderful on cold nights. I also make this dish on the stove top, simmering for about 1 hour. I like to add 1-1 1/2 cup chicken broth to make it a bit more liquidy. Ingredients:
2 tablespoons vegetable oil |
8 boneless skinless chicken thighs |
1 onion, chopped |
3 garlic cloves, minced |
2 teaspoons ground coriander |
1 1/2 teaspoons ground cumin |
1 teaspoon dried chipotle powder |
1/4 teaspoon salt |
1 1/2 teaspoons pepper |
19 ounces white kidney beans, drained and rinsed (or use can size that come closest, this is a canadian size can) |
2 (4 1/2 ounce) cans green chilies, chopped |
2 tablespoons all-purpose flour |
1/3 cup cilantro, fresh, chopped |
2 tablespoons lime juice |
Directions:
1. In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot.
2. Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot.
3. Add beans and chilies to crock pot and cook on low for 5 hours.
4. Remove chicken from sauce, cube into bite size pieces and set aside.
5. Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened.
6. Stir in chicken, fresh cilantro and lime, heat through and serve.
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