Crock-pot Chicken Chili Recipe

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Crock-pot Chicken Chili

Suzanna Drum

By
@Okamihime

What better for a cold winter's day then some spicy chili. This is a red chicken version with enough kick to make you forget about the red meat.
I use a mixture of pintos, great northern, and adzuki beans. Use whatever bean mixture you like.
Prepare everything overnight, so you can get up for breakfast, pour everything into the crock-pot and forget about till dinner time. The aroma from the cumin will kick-start any appetite.


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Rating:

Serves:

6

Cook:

8 Hr

Ingredients

3 c
dry beans (any combination will work)
2 lb
chicken breast
2 Tbsp
ground cumin seed
2 Tbsp
extra virgin olive oil
2 tsp
sea salt
1 can(s)
diced tomatoes with green chilies
4 1/2 c
chicken broth
1 medium
onion- chopped
1 tsp
crushed red pepper
1-2 Tbsp
chili powder
1 Tbsp
black pepper

Directions Step-By-Step

1
In a large bowl, soak the dry beans in 4-5 cups cold water. Cover and set aside over night.
2
Mix ground cumin seed, salt, and olive oil together. Cut chicken into large chunks and mix into marinade until well incorporated. Chill overnight.
3
Next day, drain the water off the beans and put them in the crock pot with the marinaded chicken and all the other ingredients.
4
Cook for 8 hours or until the beans are fully cooked. Shred the chicken and mix everything well.
5
Serve with rice, sour cream, shredded cheese, and/or tortilla chips.

About this Recipe

Course/Dish: Chicken, Chili
Other Tag: Healthy