Slow-Cooked Chicken Chili

Lainey6605's Note:

For authentic Tex-Mex flavor, don't skip the fresh cilantro! Recipe is from Woman's World magazine.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 1 (14 ½ ounce) can Italian-style tomatoes , diced, drained, 1/4 cup liquid reserved
• 1 (11 ounce) can mexicorn , drained
• 1 garlic clove , minced
• 5 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 lbs boneless skinless chicken thighs , cut into 1-inch cubes
• 2⁄3; cup tortilla chips , finely crushed
• 1 large onion , chopped, 2 cups
• 1 large green pepper , chopped, 1 3/4 cups
• 1 (15 ¼ ounce) can kidney beans , rinsed, drained
• cheese , shredded (optional)
• sour cream (optional)
• fresh cilantro , chopped (optional)

Directions:

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.

Reviews

[SoCalGal]

Liked by the entire fam! Also easy to substitute to your own taste, which is nice!

[Chef #1157490]

easy and yummy!

[jane49423]

I had some leftover take out chicken from Qdoba, so used it in this recipe. It worked great.