I love this recipe for it’s ease and the fact that it uses some produce I freeze from my garden, as well as beans I cook and freeze.
Oh yeah, and this is a “dump” recipe: dump everything in the crock and set it to cook- love it.
Place uncooked boneless (I just cut these off of a whole chicken) chicken breasts in the crock of a slow cooker and add a chopped onion.
Add chopped Anaheim peppers, and a jalapeno (or two if you’d like it more spicy) and cover with chicken broth.
You can tell from the picture that I used the peppers I chopped and froze last fall. I freeze them first on a cookie sheet before putting them in the freezer bag so I can take out just what I need.
Finish off with some diced tomatoes, corn, cumin, cayenne, garlic, and chili powder. Cook on low for 6 hours or 4 hours on high.
Remove the chicken breasts from the cooker and shred with two forks. Return to the insert along with white beans and cook for another 30 minutes to an hour.
Add salt and pepper to taste and serve with shredded jack cheese.
Slow Cooker Chicken Chili
- 1 lb. boneless, skinless chicken breasts
- 1 large onion, chopped
- 3 c. chicken broth
- 1 c. chopped anaheim (or green) peppers
- 1 jalapeno chili, seeded and chopped
- 2 t. cumin
- 1/2 tsp. cayenne
- 1 garlic clove, minced
- 2-1/2 tsp. chili powder
- 2 cans (14.5 oz.) diced tomatoes (or equivalent frozen)
- 2 c. frozen corn, thawed
- 3-1/2 c. cooked white beans (or about 3 cans)
- shredded Jack cheese for serving
- Place chicken breasts and next ten ingredients in the bowl of a 5 to 6 quart slow cooker. Cover and cook on low for 6 hours or high for 4 hours.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the chili, along with the cooked white beans. Cook on high for another 30 minutes to one hour.
- Serve with shredded Monterey Jack cheese.
Makes 8 servings [/recipe]