SLOW-COOKER CHICKEN CHILI

This recipe is great for a busy day - or any day that needs something easy.

*Note - I use a lamp timer to delay my slow-cooker turning on or to switch it off after a certain number of hours.  You can get one at Lowes or Home Depot or Ace Hardware.  This is helpful when you won't be home to turn the cooker on in mid-morning and the ingredients are cold or partially frozen.  It's completely safe and tested.

1 LB - 1 1/4 IB boneless skinless chicken - breasts or thighs
1 small onion chopped
1 small bell pepper chopped
1 cup salsa (I use green or red - whatever is on hand)
1 can diced tomatoes
1 can chopped chili peppers
1 tsp cumin (ground)
1 tbs chopped garlic (or 2 cloves)
1 tbs oregano
1 tbs pepper
1 tbs chili powder
2 cans pinto beans
1 can cannellini beans

In slow-cooker, first 7 ingredients.  Add spices on top of the chicken.  Cook on low for 5 - 6 hours or on high for 3 - 4 hours.

When bubbling, test chicken to see if it will shred easily with a fork.  If so, shred chicken.  If not, let cook another 30 - 45 minutes.

Add beans to shredded chicken mixture.  Cook 30 minutes more until beans are hot. 

Serve with shredded cheese, sour cream and green onions to top.  I also serve with fresh cornbread.

Slow-Cooker Honey Garlic Chicken

Yield: 4 servings;   Prep Time: 20 min;   Cook Time: 5 hours

Ingredients:

• 3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
• 1/2 cup low sodium soy sauce
• 1/2 cup honey
• 1/4 cup blackberry jam
• 2 Tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 Tablespoon cornstarch
• 1 lb fresh pea pods
• Sliced scallions, for garnish
• Sesame seeds, for garnish (optional)

Directions:

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, olive oil, garlic, onion and crushed red pepper flakes (optional), and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Add pea pods to slow cooker and cook on low for 20 minutes.  Serve the chicken topped with sliced scallions and sesame seeds.

Notes:

To make this dish kid-friendly, simply leave out the crushed red pepper flakes.

Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.