This will warm you to the bone and please your taste buds, this slow cooker version of one of my most popular recipe Southwest Chicken Chili.
It was a cold week here in West Michigan, and we had some “most go”… some peppers, a jalapeno and some chicken breast that would soon be freezer burnt and I don’t want to do another freezer burnt chicken recipe. So the chicken chili was a good choice. My wife missed the previous batch she I wanted her input also.
My previous version was in a dutch oven and involved cooking the chicken first and then using the oven. It was really good but I wanted to simplify the recipe, and a crock pot is just the right thing. No precooking for me. I also modified a few ingredient and gave you some options.
A very strong 4. If I didn’t have so many other really good chili/soup recipes, it would be a 5. We both had seconds two evening in a row and then my wife finished it for lunch. I guess it was alright.
Notes: You need beans. To me chili always has beans. I used two cans of cannellini and a can of black beans. Use any combination you want. I used a 10 oz can of Rotel to replace 2 cups of salsa in the other recipe. My wife has never been a salsa lover. It is chili; you are not wedded to a recipe.
Optional thickening: I used Masa to thicken the chili some. It works well and adds a bit of corn flavor. Or you could add corn starch, flour or just leave the lid off the crock pot the last hour.
Trim and cube (about 3/4 inch) 3 skinless boneless chicken breast. (about 2 to 2 1/2 lbs).
Cut your veggies. I used a large yellow onion, a green and a red pepper and a jalapeno.
Add all the ingredients except the optional masa and water. You can rinse the beans if you wish and it may decrease the sodium some. Cook on low for 8 hours.
Thickening Option: with 20-30 minutes left in the cooking you can combine 1/4 cup masa flour and 1/2 cup of water. I used a Tupperware gravy mixer, but a bowl and whisk would do.
Mix your masa mixture in well and let finish cooking.
July 8, 2016