SLOW-COOKED CHICKEN CHILI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Slow-Cooked Chicken Chili image

Make and share this Slow-Cooked Chicken Chili recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken Thigh & Leg

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 14

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)

Steps:

  • Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
  • In separate bowl, combine chicken and tortilla chips.
  • Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
  • Cook on high four hours.
  • Serve with cheese, sour cream and cilantro, if desired.
  • Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

There are no comments yet!