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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Chili (Slow Cooker) Recipe

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This recipe for Chicken Chili (Slow Cooker) is from Seering Family Cookbook, 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:  
1 14 oz. jar of salsa verde
1 can tomatillos
1 can Rotel©
1/2 chopped red onion
4 frozen boneless, skinless chicken breasts
4 cups chicken broth
1 package Williams White Chicken Chili seasoning
1 can white chili beans
1/4 cup chopped cilantro
Directions:
Directions:
1. Place frozen chicken breasts in slow cooker
2. Add salsa, tomatillos, red onion, Rotel and chicken broth
3. Slow cook on low for 7 hours
4. Remove chicken from slow cooker. Let cool for about 10 minutes and cut into chunks
5. Add chili seasoning to slow cooker.
6. Pulse sauce with stick blender until smooth. (You can also use a blender)
7. Rinse beans and add to slow cooker. Add chicken chunks.
8. Stir in cilantro and heat for 20 more minutes

Serve with mexican cheese, sour cream and fresh chopped onion.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
8 hours
Personal Notes:
Personal Notes:
I made this recipe up just before leaving to play golf at Royal Scot on Sunday, June 25, 2017. I wasn't sure what we were going to come home to, but it turned out amazing. No measuring, no fuss. Just damn tasty.....

 

 

 

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