A tasty crock pot chicken chili bursting with great southwest taste. Everyone will love this one.
I’m home alone for a few days and will be working late, so dinner is either drive-thru or left overs. I choose left overs and what’s better to warm up then chili.
We are starting a new diet, and I’m going with a low glycemic diet and low fat. So some chicken, beans and lots of taste. Baked in a Dutch oven for several hours for simplicity. The results, really nice.
A solid four but might be a 5 in the middle of a Michigan winter.
Notes: I modified my Southwest Pork Tenderloin Chili crock pot recipe. I like crock pot cooking but only had a few hours to do this. Several hours in a dutch over bake at 350 will get the same results.
This was about a 4/10 spicy. Adjust the spices to your preference.
Camera note: today I used an old Sony F717 that I repaired. I love the closeups and color tones with this camera.
First, you need about 1 1/2 pounds of chicken. If you have left over rotisserie, that would be fine. Frozen chicken strips or any other chicken. But I had fresh chicken breasts. I trimmed and cut 2 skinless boneless chicken breast into 1/4 to 1/2 inch strips.
While cooking the chicken. Chop one green pepper, one medium onion, and de-seed and dice a jalapeno pepper.
Rinse the beans. You will need three 14 oz cans of beans of your choice. I used 2 cans of black beans and one of cannellini beans. Also, start preheating your oven to 350 now.
Time for some chicken abuse. As the chicken strips are finishing up, chop them apart with your wooding spoon to make bit size pieces.
It is “dump” time. To the chicken add the beans, prepped green pepper, onion, and jalapeno. Add a 4 oz can of chopped chilies. About 16 oz of pre-made medium salsa. Four cloves of garlic crushed (I cheated and used the jar stuff). Spices: 1 T chili powder, 1 t oregano, 1 t cumin.
Now is decision time. If you want thick chili, then one 14 oz can chicken broth. If you want a little more soup-like than 2 cans. I did one can. Place back over medium-high heat and bring to boil and mix well.
Cover and bake or 1 1/2 to 2 hours.
July 8, 2016