Ingredients
-
2
-
8
-
1
-
3
-
2
-
1 1/2
-
1
-
1/4
-
1 1/2
-
19
-
-
-
-
-
Directions
Crock Pot Chicken Chili, 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., This was good. I made this on the stove top. used pinto beans because that’s what I had on hand. used boneless, skinless chicken breast which I sliced and added to the pot. Once it was cooked, I removed chicken and shredded with two forks then placed back in the pot & simmered for 5 minutes, stirred & served. I served with a dollop of sour cream, shredded Colby jack cheese & diced avocado. It was delicious!, Not only was this chili super delish, I also fell in love with the ease in making it. Got all my ingredients prepped early this morning and came home from work to a nearly ready dish. used chicken drumsticks instead of the chicken thighs already had it in the freezer and used 1 14.5 oz can red kidney beans and 1 can white kidney beans. For more ease, I added 2 T cornmeal flour and saute’d it with onion/garlic mixture instead adding regular flour at the end. I also added about 2 cups chicken broth as suggested by other reviewers. Once chili was ready I removed the bones and cartilage and diced chicken. I also added extra cumin, because I love it. Because lime juice was used, I decided to utilize the peel, therefore the zest of 1 lime was added to the chili. My oops – I totally forgot about the cilantro, but tomorrow I will add it to the leftover. I can only imagine how more tasty it will be. We all loved it and it most definitely is perfect for a cold night it’s cold here tonight. Because I wasn’t going to be home early enough, had to cook it longer than 5 hours on low cooked for 8ish….it came out perfect. I also added a few sprinkles of extra lime juice to my plate-yum! Thank you Deantini for a perfect winter’s night meal. Made it for Went to Market tag game.
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Steps
|
1
Done
|
In a Large Skillet Heat 1 Tbsp Oil Over Medium-High Heat, Brown Chicken All Over. Transfer to Crock Pot. |
|
2
Done
|
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
Done
|
Add Beans and Chilies to Crock Pot and Cook on Low For 5 Hours. |
|
4
Done
|
Remove Chicken from Sauce, Cube Into Bite Size Pieces and Set Aside. |
|
5
Done
|
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
Done
|
Stir in Chicken, Fresh Cilantro and Lime, Heat Through and Serve. |
