Hearty Chicken Chili Crock Pot |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 7 |
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This is a regular and favorite in my family. It was out of a crock pot magazine I saw on the shelves one day and I've been loving it ever since. It's easy to make, and is a great combination of healthy and comfort food. I am typing it as is in the magazine, but I personally don't use the jalapeno pepper, any extra salt and I use salt-free chicken broth. No one seems to notice anything missing. We try keep the sodium low for the most part, but to each their own! =D Ingredients:
1 medium onion, finely chopped |
1 small jalapeno pepper, cored, sedded and minced |
1 small garlic clove, minced |
1 1/2 teaspoons chili powder |
3/4 teaspoon salt (to taste) |
1/2 teaspoon black pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon oregano |
2 (15 ounce) cans hominy, rinsed and drained |
1 (15 ounce) can pinto beans, rinsed and drained (i use kidney) |
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces |
1 cup chicken broth |
1 tablespoon flour (optional) |
Directions:
1. Combine first 8 ingredients in 4 1/2qt. slow cooker.
2. Add hominy, beans, chicken and broth. Stir well to combine. Cover and cook on LOW 7 hours or High 5 hours.
3. If thicker gravy is desiered, combine 1 Tbl flour and 3 Tbl of cooking liquid in small bowl. Add to crock-pot and cover. Cook on high for 10 minutes or until thickend. Serve in bowls and garnish as desired.
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