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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

SLOW COOKER CHICKEN CHILI Recipe

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This recipe for SLOW COOKER CHICKEN CHILI is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons soy sauce
Pinch ground cloves
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 tablespoon kosher salt
1/4 teaspoon ground cinnamon
1/2 to 3/4 cup lager-style beverage, optional
1 teaspoon ground cumin
Directions:
Directions:
2 pounds ground chicken, coarsely ground
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped

TOPPINGS
Sour cream
shredded Cheddar or Jack cheese.

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

KNOW HOW:
Stirring in chili powder right before serving brightens the flavor of the chili.
Number Of Servings:
Number Of Servings:
6 - 10
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
What do you conspire against the Lord? He will make an utter end of it. Affliction will not rise up a second time. ~ Nahum 1:9

 

 

 

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