Slow Cooked Chicken Chili
With Pinterest still being relatively new, it seems Slow Cooking and Crockpotting has gained popularity – everyone is “pinning” crock pot recipes, and acting like it is something new. My crock pot is a hand-me-down from the 80′s, but it still works. It’s hard at work for me right now. I put on a pot of Slow Cooker Chicken Chili this morning before I left for work. It took me about 5 minutes to do this – and now I won’t have to cook dinner tonight. Makes me wish I did this every night of the week.
There are lots of recipes out there for this and lots of variations on it. Here is mine. (I just read an article about canned tomatoes not being good for you, for some reason or another, so I plan on canning some this summer. We’ll see how that goes.)
This is what awaits you when you get home.
Slow Cooked Chicken Chili:
1 can whole kernel corn
1 can black beans
1 can Ranch Style beans
1 can Ro-Tel
1 can petite diced tomatoes (or another can of Ro-Tel)
1 packet of Taco Seasoning Mix (I use one with 30% less sodium – all that canned stuff has lots of sodium already in it)
1-2 chiles in adobo (canned – in the Hispanic foods section)
4 FROZEN chicken breasts
EASY – dump all the cans and the taco mix into the crock pot, mix, and place the frozen chicken breasts on top. Cook on low for 8 hours. Take out the chiles and throw away so no one bites down on one! Take out the chicken and shred with two forks (or your hands if you let it cool). Place the chicken back in the pot. Serve with shredded cheese, sour cream, tortilla chips – whatever you like. I’m trying to cut my fat intake, so none of those goodies for me. Maybe serve with some warm tortillas?
