"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Slow Cooker Chicken Chili Recipe

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This recipe for Slow Cooker Chicken Chili, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valery Purvis
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 15-oz. cans white beans, rinsed and drained
4 cups chicken broth
1 Tbsp. vegetable oil
2 bone-in chicken breasts (about 3 lb.)
Salt and pepper
2 onions chopped
4 cloves garlic, chopped
1 8-oz. can green chilies, drained
1 Tbsp. ground cumin

Directions:
Directions:
1. Cook beans and broth on high in slow cooker, covered, 2 hours. Warm oil in pan over medium-high heat. Season chicken with salt and pepper. Cook, skin side down, 4 minutes. Turn and cook for 2 minutes. Transfer to plate; remove skin. Cook onions and garlic in pan, 5 minutes, then stir into cooker with chilies, 1 cup water, cumin and chicken.
2. Cook on low for 6-8 hours. Remove 1 cup beans and 1/2 cup liquid; puree and return to cooker. Spoon into bowls; serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use boneless chicken breasts in this recipe.
PER SERVING: 296 Calories, 3 grams Fat(0g Sat.), Omg Chol., 15 g Fiber, 17g Pro., 52g Carb., 410mg Sod.

 

 

 

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