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Slow-Cooked Chicken Chili

  • 255minutes
  • 251calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (14 1/2 ounce) can Italian-style tomatoes , diced, drained,

  2. 1/4 cup liquid reserved

  3. 1 (11 ounce) can mexicorn, drained

  4. 1 garlic clove , minced

  5. 5 teaspoons chili powder

  6. 1 teaspoon ground cumin

  7. 1 teaspoon salt

  8. 2 lbs boneless skinless chicken thighs , cut into 1-inch cubes

  9. 2/3 cup tortilla chips , finely crushed

  10. 1 large onion , chopped,

  11. 2 cups

  12. 1 large green pepper , chopped,

  13. 1 3/4 cups

  14. 1 (15 1/4 ounce) can kidney beans , rinsed, drained

  15. cheese , shredded

  16. sour cream

  17. fresh cilantro , chopped

Instructions Jump to Ingredients ↑

  1. Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.

  2. In separate bowl, combine chicken and tortilla chips.

  3. Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.

  4. Cook on high four hours.

  5. Serve with cheese, sour cream and cilantro, if desired.

  6. Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

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