Monday, September 14, 2015

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.

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