crock-pot chicken chili
(2 ratings)
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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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(2 ratings)
yield
6 serving(s)
cook time
8 Hr
Ingredients For crock-pot chicken chili
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3 cdry beans (any combination will work)
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2 lbchicken breast
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2 Tbspground cumin seed
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2 Tbspextra virgin olive oil
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2 tspsea salt
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1 candiced tomatoes with green chilies
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4 1/2 cchicken broth
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1 mdonion- chopped
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1 tspcrushed red pepper
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1-2 Tbspchili powder
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1 Tbspblack pepper
How To Make crock-pot chicken chili
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1In a large bowl, soak the dry beans in 4-5 cups cold water. Cover and set aside over night.
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2Mix ground cumin seed, salt, and olive oil together. Cut chicken into large chunks and mix into marinade until well incorporated. Chill overnight.
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3Next day, drain the water off the beans and put them in the crock pot with the marinaded chicken and all the other ingredients.
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4Cook for 8 hours or until the beans are fully cooked. Shred the chicken and mix everything well.
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5Serve with rice, sour cream, shredded cheese, and/or tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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