Slow Cooker Chicken And Bean Chili Food

SLOW COOKER CHICKEN CHILI

Steps:

• Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
• Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
• Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

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.

SLOW COOKER WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
• Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

SLOW COOKER CHICKEN CHILI

Steps:

• Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Transfer the chicken to a 4- to 6-quart slow cooker insert. Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt.
• Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.
• Serve with scallions, lime wedges and sour cream, if using.

SLOW COOKER CHICKEN CHILI WITH GREENS AND BEANS

Steps:

• Place black beans, white beans, tomatoes, and kale in a slow cooker.
• Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
• Transfer the onion to the slow cooker.
• Sprinkle with chili powder, garlic and herb seasoning, and salt.
• Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
• Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
• Stir in the heavy cream, allow to heat for a few minutes, and serve.

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except cilantro.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir well and garnish each serving with cilantro.

SLOW COOKER CHICKEN CHILI

Steps:

• Turn a 3-quart slow cooker on high.
• Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
• Combine it in a up with salt, pepper, oregano, paprika and cayenne.
• Put onion, garlic and green chilies into the slow cooker.
• Rinse beans, put them in slow cooker.
• Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
• Add chicken broth/water.
• Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
• Serve with sour cream and spicy salsa.

SLOW-COOKED CHICKEN CHILI

Steps:

• Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
• In separate bowl, combine chicken and tortilla chips.
• Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
• Cook on high four hours.
• Serve with cheese, sour cream and cilantro, if desired.
• Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

SLOW COOKER CHICKEN AND BEANS

Steps:

• Spread half of the beans in the bottom of your slow cook crock pot. Season chicken with pepper and sea salt. Heat olive oil over medium heat in a skillet. Brown the chicken on both sides. Place the browned chicken on top of beans. top with remaining beans and chicken stock. Use water if you don't have chicken stock.
• Saute onion, celery, garlic, sun-dried tomatoes, carrots, and herbs using the same skillet. Pour in crock pot and simmer several hours.

SLOW COOKER CHICKEN AND BEAN CHILI

Steps:

• Place chicken, beans, tomatoes, corn and chilies in slow cooker.
• Mix Seasoning and broth until blended. Pour over chicken mixture; mix well. Cover.
• Cook 6 hours on LOW or 3 hours on HIGH.
• IMPORTANT: For best results, do not remove cover during cooking.