crock-pot chicken chili
(2 RATINGS)
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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prep time
cook time
8 Hr
method
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yield
6 serving(s)
Ingredients
- 3 cups dry beans (any combination will work)
- 2 pounds chicken breast
- 2 tablespoons ground cumin seed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 can diced tomatoes with green chilies
- 4 1/2 cups chicken broth
- 1 medium onion- chopped
- 1 teaspoon crushed red pepper
- 1-2 tablespoon chili powder
- 1 tablespoon black pepper
How To Make crock-pot chicken chili
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Step 1In a large bowl, soak the dry beans in 4-5 cups cold water. Cover and set aside over night.
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Step 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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Step 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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Step 4Cook for 8 hours or until the beans are fully cooked. Shred the chicken and mix everything well.
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Step 5Serve with rice, sour cream, shredded cheese, and/or tortilla chips.
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