Sorry for the lack of posts! Work gets pretty crazy this time of year, so they may continue to be a little sparse until after Thanksgiving, but I promise after that it won’t happen again!
I’ve been past due for a slow cooker recipe, so when the weather turned cold I figured I could put together a chili recipe that could be easily made in a slow cooker, without constant attention. Since I’m not a HUGE fan of traditional red chili with beef (crazy, I know) I thought about making a chicken based chili.
Ingredients:
3 boneless, skinless chicken breasts
2 cans of chicken broth (14.5 oz)
1 white onion
10 oz. bag of frozen corn
1 can cannellini beans
1/4 cup milk
8 oz. Shredded monterey jack cheese
1 Tsp. Cayenne pepper
1 Tbsp. Tabasco
1 Tsp. Cumin
1/2 Tsp. Oregano
Salt
Pepper
Jalapeno pepper slices
1 Tbsb. corn starch if needed (for thickening, if needed – be sure you dissolve it in 1 Tbsp. of cold water before adding to your chili)
Add your chicken breasts (frozen or fresh) into your slow cooker and add 1 can of the chicken broth, salt, pepper, cayenne and jalapeno slices. Cook on high for 3 hours on high (or 7-8 on low).
Once your chicken has been cooked, remove from slow cooker and use 2 forks to shred it. I kept mine somewhat large because I wanted big pieces in my spoon, rather than a bunch of little strings.
Chop your onion to your desired size. I kept mine HUGE because I like the flavor of onion, but I also like to pick it out, so the bigger the better for me!
Keep your slow cooker on high. Add the second can of chicken stock, onions and beans.
Then add your shredded chicken.
Then add your corn.
Then pour in your milk.
Add the oregano, Tabasco, and any more salt or pepper needed. Let cook on high for another 1-2 hours or until it thickens a bit and the vegetable are tender.
Serve with shredded cheese on top.
This chili was spicy, filling and just perfect for a cozy night at home. If you wanted to make this while you were at work, throw everything into the slow cooker in the morning excep the milk and corn and keep the temperature on low. When you get home, pull the chicken out to shred, add the milk, corn and shredded chicken and turn to high for 30 minutes to warm everything up.
holy fuck, do you read my mind and know all these recipes are things i need to eat and yet are simple enough for me to perhaps make on my own? now i need to find a slow cooker, got any good deals through b deals??