Recipe by Christina Robbe
Chicken chili, you can substitute Turkey Too!
Top Review by JESMom
We enjoyed this, using it more for a chips and dip option then the chili, though it'd be good either way (kiddos eat it better with chips :) ) The only thing I would suggest is to keep the chicken breasts whole, then shred them all up. I didn't go for the chunks of chicken, and they were hard to scoop for us with the chips. Very yummy though!
- 5 large chicken breasts, chopped up into 1 inch strips
- 2 (12 ounce) cans kidney beans, drained and rinsed under warm water (I prefer goya)
- 2 (14 ounce) cans whole canned tomatoes
- 2 (12 ounce) cans canned corn niblets (I prefer green giant)
- 1 yellow onion, chopped into 1 inch ring segments
- 5 tablespoons chili powder (OR if you want to give it a real kick, 3 TBS Chili Powder and The seeds of one whole Red Chili peppe)
Directions See How It's Made
- Put rinsed kidney beans on the bottom of the slow cooker.
- Next add corn niblets.
- Place 1/2 the chili Powder on top of the corn and beans.
- Pile on the chicken slices.
- Pour in tomatoes.
- Cover with remaining chili powder.
- Add the onion last as it is the softest thing in there.
- I cook mine for about 6 hours on High.
- It depends on how you like yours, six hours gets all the juices to almost a sauce like consistency.
- If you want a more runny chili cook it for 5 hours.
- 10 minutes before you serve it, put it in bowls and add tortilla chips and monterey jack cheese on top of it.
- Serve with cornbread.