main line chicken chili
"I came up with recipe when I couldn't find a chicken chili that my family really liked. The first batch I made was gone in minutes! Garnish with cheese, sour cream, corn chips, etc." — PennPitstop
prep time
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 15 ounces kidney beans, canned; drain half the liquid
- 15 ounces black beans, canned; drain half the liquid
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 6 ounces tomato paste
- 14 1/2 ounces stewed tomatoes; regular or mexican
- 1/2 cup mango salsa; (peach salsa also works well)
- 2 tablespoons rice vinegar
- 1 - bay leaf
- 1 teaspoon smoked paprika; or to taste
- 1/2 teaspoon kosher salt
- 1 tablespoon chili powder
- - black pepper; to taste
How To Make main line chicken chili
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Step 1Place cut up chicken, kidney beans, black beans, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, kosher salt, chili powder, and black pepper into a slow cooker; stir well to combine.
-
Step 2Set the cooker to High, cover and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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