Crock-pot Chicken Chili

Crock-pot Chicken Chili

No Photo

Have you made this?

 Share your own photo!

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.

Rating:

★★★★★ 2 votes

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

How to Make Crock-pot Chicken Chili

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.

Printable Recipe Card

About Crock-pot Chicken Chili

Course/Dish: Chicken Chili
Other Tag: Healthy



Leave a Comment