Monday, December 8, 2008

Slow Cooker Chicken and Green Chile Chili

I saw this chili over on the blog Prudence Pennywise several weeks ago and mentally filed it in my quick and easy category (which it truly was). It calls for so few ingredients that I couldn't help thinking this might be bland, but to my pleasant surprise it had a hint of spiciness from the green salsa and great chew from the chicken and beans. Andy even commented, "this is awesome!" Cool, because it was very easy to make and even better...Andy's doing the dishes <3

foodblog 004

  • 1 can pinto or cannelloni beans
  • 4 cups chicken or vegetable broth
  • 2 tablespoons flour
  • 1 (7 ounce) can green chilies, chopped
  • 1 cup green salsa (Herdez brand) or green enchilada sauce
  • 1 large onion, chopped
  • 1/2 to 1 teaspoon dried cumin
  • 3/4 lb boneless, skinless chicken
  • sour cream, chopped cilantro, tabasco for serving, optional

Coat the inside of your slow cooker with cooking spray. Combine beans, broth, flour, chilies, salsa, onion, and cumin. Place chicken on top. Cover and cook on high for 4-6 hours, or low for 8-10 hours. Remove lid and reach in to the crock pot and shred chicken with two forks. Stir into chili taste for seasonings and add salt and pepper if needed and serve.

1 comment:

Sharon said...

Thanks for sharing such a great recipe. Looks very very tasty!