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Slow Cooked Chicken Chili

by on May 22, 2010 in Main Courses, Slow Cooker May 22, 2010 Main CoursesSlow Cooker
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Chicken chili about as easy as it comes.

Ingredients

  • 1 pound Boneless, Skinless Chicken Breasts
  • 1 can (15 Oz. Size) Kidney Beans, Drained
  • 1 can (14 Oz. Size) Diced Tomatoes, Drained
  • 1 can (15 Oz. Size) Chili Beans, Not Drained
  • 1 can (4 Oz. Size) Diced Green Chilies
  • 1 Tablespoon Chili Powder
  • 1 whole Small Yellow Onion, Chopped
  • Optional Chili Toppings (green Onions, Cheese, Sour Cream, Fritos)

Preparation

Place chicken breasts on the bottom of the crockpot. Pour all the ingredients over the top and stir to combine. Cook 8-10 hours on low. Remove chicken and shred it. Place it back in the chili for another 30 minutes to marry the flavors to the newly shredded chicken.

Serve with cheese, green onions, sour cream, and (of course) Fritos.

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Michelle on 12.10.2010

This was awesome and soooo easy. At the last moment I realized that I didn’t have a can of diced green chilis, they were jalapenos, but I went for it anyway and it came out great. I love spice, and it was awesome to find a chili that can hold up to me kicking it up a notch. My only modification is… next time I’m making double so my left overs last longer! Thanks!

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