Slow-Cooked Chicken Chili |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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For authentic Tex-Mex flavor, don't skip the fresh cilantro! Recipe is from Woman's World magazine. Ingredients:
1 (14 1/2 ounce) can italian-style tomatoes, diced, drained, 1/4 cup liquid reserved |
1 (11 ounce) can mexicorn, drained |
1 garlic clove, minced |
5 teaspoons chili powder |
1 teaspoon ground cumin |
1 teaspoon salt |
2 lbs boneless skinless chicken thighs, cut into 1-inch cubes |
2/3 cup tortilla chips, finely crushed |
1 large onion, chopped, 2 cups |
1 large green pepper, chopped, 1 3/4 cups |
1 (15 1/4 ounce) can kidney beans, rinsed, drained |
cheese, shredded (optional) |
sour cream (optional) |
fresh cilantro, chopped (optional) |
Directions:
1. Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
2. In separate bowl, combine chicken and tortilla chips.
3. Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
4. Cook on high four hours.
5. Serve with cheese, sour cream and cilantro, if desired.
6. Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.
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