Southwestern Chicken Chili- the Greatest Crock Pot Recipe Ever! |
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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 8 |
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Chicken chili, you can substitute Turkey Too! Ingredients:
5 large chicken breasts, chopped up into 1 inch strips |
2 (12 ounce) cans kidney beans, drained and rinsed under warm water (i prefer goya) |
2 (14 ounce) cans whole canned tomatoes |
2 (12 ounce) cans canned corn niblets (i prefer green giant) |
1 yellow onion, chopped into 1 inch ring segments |
5 tablespoons chili powder (or if you want to give it a real kick, 3 tbs chili powder and the seeds of one whole red chili peppe) |
Directions:
1. Put rinsed kidney beans on the bottom of the slow cooker.
2. Next add corn niblets.
3. Place 1/2 the chili Powder on top of the corn and beans.
4. Pile on the chicken slices.
5. Pour in tomatoes.
6. Cover with remaining chili powder.
7. Add the onion last as it is the softest thing in there.
8. I cook mine for about 6 hours on High.
9. It depends on how you like yours, six hours gets all the juices to almost a sauce like consistency.
10. If you want a more runny chili cook it for 5 hours.
11. 10 minutes before you serve it, put it in bowls and add tortilla chips and monterey jack cheese on top of it.
12. Serve with cornbread.
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