Slow Cooker Chicken Chili With Roasted Corn And Jalapeño Recipe 465 Food

SLOW COOKER CHICKEN CHILI WITH ROASTED CORN AND JALAPEñO RECIPE - (4.6/5)

Steps:

• Place the chicken breasts, 1½ cups salsa, water, cumin, chili powder and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks. Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together. After the chicken has been shredded, add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another ½ cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.

SLOW COOKED JALAPENO CORN

Steps:

• Preheat the oven to 250 degrees F.
• Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
• Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.

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.

JALAPENO ROAST CHICKEN

Steps:

• Preheat oven to 400.
• Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste.
• Pat the chicken dry and place breast-side up on a rack in a large roasting pan.
• Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don't accidentally pierce the skin.
• Spread about 1/2 of the jalapeno paste under the skin.
• Tie the legs together and spread the rest of the paste on the outside of the chicken.
• Pour the chicken broth and wine into the roasting pan.
• Roast the chicken for 1 hours 30 minutes (or until fully cooked), while basting with pan juices every 15-20 minutes. If the juices start to run out, add more chicken broth and wine to the pan.
• ***Optional*** After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.

SLOW COOKER CHICKEN AND CORN CHILI

Steps:

• Place chicken and salsa into the slow cooker. Season to taste with garlic powder, cumin, chili powder, salt, and pepper. Cook all night on low setting.
• Shred the chicken with 2 forks. Return the meat to the slow cooker and stir in the corn and the beans. Cook until heated thru.
• Serve with a dollop of sour cream.

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.