Killer Chicken Chili Crock Pot Variation Food

EASY SLOW COOKER CHICKEN CHILI

Steps:

• Gather the ingredients.
• Dice chicken or cut it into strips. Put chicken pieces in slow cooker along with onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper, and bay leaf. Stir to blend ingredients.
• Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until chicken is cooked and tender. Optionally, you can simply cook on high for 3 to 4 hours.
• Remove bay leaf.
• Spoon chili into bowls and garnish with sour cream or shredded cheese and chopped fresh cilantro, if desired.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
• Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
• Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

CROCK-POT® CHICKEN CHILI

Steps:

• Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
• Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
• Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

SLOW COOKER CHICKEN CHILI

Steps:

• Lightly grease the crock of your slow cooker with vegetable oil.
• Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
• Cook on Low for 6 hours (or on High for 3 hours).
• Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
• Continue cooking on Low for 30 minutes more.

KILLER CHICKEN CHILI CROCK POT VARIATION

Steps:

• Cut up the thigh meat into fork sized chunks and marinade over night in the BBQ sauce, I used the Seminole Gold#32345.
• Put the chicken chunks and the optional sausage on a tray in a 350 oven till the chicken is cooked through, 20 min or so, and set aside.
• Put all the beans{drained} in the Crock pot.
• I like to mix my beans both for the color and the tastes, but it's not necessary.
• I like the garbanzos some don't.
• Rough chop 1 onion add now.
• Bash the spices down to the Tomato Paste add now.
• Mix water vinegar and Tomato paste add now.
• Put the crock pot on high for a couple hours.
• Add the chicken and optional sausage.
• Put the crock pot on Med.
• If it's sloppy in the pot add the grits or Masa and mix in, this is intended as a thick almost FORK EATIN chili.
• If it gets too thick add a wee bit of water or chicken stock.
• After 2 to 3 hours or so on medium add the second Onion chopped fine.
• Give it another hour or so on Med and Dish up.
• This freezes well.