Saturday, May 23, 2020

CROCKPOT CHICKEN CHILI

This is one of those rare meals that is not only good for you, but it's very tasty, very hearty and it rings all the familiar comfort food bells...it freezes well too!!

This recipe is a breeze to make because you put most of the ingredients in the crockpot the night BEFORE you want to serve it (no need to pre-soak the beans) and then the next morning, you just add the chicken and carrots and let it cook all day!! It will make your house smell scrumptious!!



1 1/2 cups DRY Great Northern white beans (rinsed but not soaked)
3 boneless skinless chicken breasts (or several thighs)
1 cup chopped onion (sauteed)
4 ounce can mild green chiles (I use Ortega brand) 
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic minced
1/2 teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (more if you like "heat")
1 teaspoon salt (use salt ONLY if you are using salt free broth)
1/2 teaspoon black pepper
6 cups chicken stock (see note below)
1 cup Monterrey Jack Cheese shredded

Wash and sort the dry beans (do not pre-soak) and put them in the crockpot. Add the stock, sauteed onion, seasonings and green chile's. Cook on LOW setting overnight (or about 8 hours).

In the morning, remove about a cup of the beans and mash them thoroughly. (I put them in the blender)  Return the mashed beans to the crockpot; this will thicken up the broth in the chili.

Cut the raw chicken into large pieces and add it to the crockpot along with the shredded carrots.  Cook this on LOW for 6 to 8 hours depending on how big your chicken pieces are.

About 30 minutes before you want to serve the chicken chili, add the shredded Monterrey Jack cheese and stir. This adds such a wonderful taste and texture.


I hope you like this hearty
"good for you" chili as much as we do

NOTE: If you use salt free chicken broth, go ahead and put the teaspoon of salt into the chili. Taste it again after it is finished cooking (and you've added the cheese) to see if it still needs more salt.   If you use chicken broth made from bullion, don't add ANY salt to the recipe, as the bullion broth is already quite salty.

NOTE: I hope you don't leave out the grated carrot, it really adds a wonderful taste and texture to the chili.

NOTE: We are fairly timid when it comes to spicy heat in our food.  I use an 1/8 teaspoon of cayenne and it was absolutely perfect for us. If you like more heat in your food, just add more cayenne.

NOTE: This makes a big pot of chicken chili. It freezes well.

ENJOY !!!

9 comments:

Debbie said...

Love your recipes Coleen and this one is another keeper!

Fleur said...

Do you soak the beans first?

Looks like a good recipe.

Peggy Clyde said...

It's a cold, windy day here and that chili sounds like the dish for us. I can't wait to try it. Thanks.

Rebekah said...

Saving this one - looks hearty and filling and yummy! :)

Coleens Recipes said...

To Fleur: No, don't pre-soak the beans.

Leslie said...

Ugggggg..computers! This sounds like something I would really enjoy...filling and delicious!

Betty said...

Oh this sounds delish, Coleen. I must make this, it's something both hubby and I will like!

Angie's Recipes said...

It looks flavourful, hearty and tasty! Perfect for cold winter days!

Rebekah said...

A year later, but this is cooking up for dinner tonight - I can't wait! :)