Crockpot Chicken Chili

(from Peachblossm’s recipe box)

sounds yummy
Two other options:
Quick-cooking method:Use 3 cans of beans instead of dry beans. Rinse beans thoroughly before adding to crockpot and decrease broth to 3 cups. Cook for about 4 hours.
Vegetarian version: Leave out the chicken and substitute vegetable broth for the chicken broth

Source: Janssen Bradshaw's blog

Prep time: 20 minutes
Cook time: 900 minutes

Categories: chicken, dinner, not tried, soup

Ingredients

  • 2 chicken breasts or thighs (frozen or fresh)
  • 1/2 onion, chopped
  • 2 tsp minced garlic
  • 1 pound dry white beans
  • 4 cups chicken or vegetable broth (2 14-ounce cans)
  • 1 can (4 oz) chopped green chilies (or two cans if you really like things spicy)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup whipping cream

Directions

  1. Rinse dried beans thoroughly and toss them in the crockpot. Add everything else except the sour cream and whipping cream. Stir a little bit and cook on low for 7-10 hours.

  2. Shred the chicken a little bit with two forks (this should be super easy – the chicken will be falling apart by this point). Stir in the sour cream and then the cream. Let sit for another 15 minutes or so to warm through. Serve.

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