Thursday, January 26, 2012

CROCKPOT CHICKEN CHILI

This is a new recipe experiment for us and I must tell you it was delightful. It 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 bells of comfort food.

This recipe is also 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 in the morning, you just add the chicken and carrots and let it cook all day!! It will make your house smell fantastic!!

 

1½ cups DRY Great Northern white beans (rinsed)
4 boneless skinless chicken breasts
1 cup chopped onion (sauteed)
4 ounce can mild green chiles
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic minced
½ teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (or to taste)
1 teaspoon salt  (see note below)
½ 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 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.

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

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, I wouldn'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. The recipe calls for 1/8 teaspoon of cayenne pepper. I used a scant 1/8 teaspoon and it was absolutely perfect for us. If you like more heat in your food, add more cayenne.SEE VIDEO TUTORIAL >>

Related Posts:

  • CLASSIC BAKED CHICKENIt seems there are two schools of thought when it comes to baking a chicken. Either you are an "old hand" at it...... OR you have avoided tr… Read More
  • CHICKEN TETRAZZINI WITH HOME MADE PASTAOne of my favorite dinners is Chicken Tetrazzini with home made pasta. It is simple and inexpensive to make and (in my opinion) pure comfort food… Read More
  • CROCKPOT CHICKEN CHILIThis is a new recipe experiment for us and I must tell you it was delightful. It is one of those rare meals that is not only … Read More
  • CHICKEN SOUP FOR A SICK HOUSEI haven't posted much lately because picky-picky husband and I have had the flu. Not just your every day "better in a week flu", but the old fashioned… Read More
  • OVEN BARBECUED CHICKENI made this for the first time a couple of weeks ago and it was an instant hit with Picky-Picky husband. As a matter of fact, he gave it a thumbs up t… Read More
  • SWEET AND STICKY CHICKENThis recipe is one of picky-picky husbands all time favorites. There are several steps, but none of them are hard and the end result is oh so tasty!!Y… Read More
  • QUICK and EASY STICKY CHICKEN WINGSThis is one of picky-picky hubbies all time favorite things to eat (hands down!!). Wing sections baked in a soy sauce, brown sugar and pineapple … Read More
  • PIZZA CHICKENThis is the time of year that I get into a menu rut pothole and start pulling out my old cookbooks in search of new ideas on how t… Read More
  • SWEET BACON-CHICKEN BUNDLESWe discovered these delicious little bundles over the holidays. They are quick to fix and are absolutely perfect for potlucks, buffets, or a quick sup… Read More
  • CROCK-POT CHICKEN PARMESANThis is a quick and easy "cheater-recipe" for chicken Parmesan. YES, I KNOW, technically it's not fried and crispy chicken Parmesan, but it IS delicio… Read More
  • CLASSIC CHICKEN-RICE BAKEI think all cooks have their own version of this baked chicken and rice recipe. Some people use cream soups, some use broth, but they all call for bak… Read More
  • CHICKEN MARINADEThis marinade for chicken, works best if you let the meat marinate overnight. It is excellent for taco's, burritos, sandwiches, chicken salad, etc. It… Read More
  • KATY'S CHICKENKaty is one of the sweetest souls I've met in the blogging world. Her web page is called Food for a Hungry Soul; do yourself a favor and check out her… Read More
  • MINI CHICKEN POT PIESPicky-picky husband loves chicken pot pies, but they definitely  have not been on my "quick fix" list until now. This "recipe" is almost a c… Read More
  • SUBWAY SWEET ONION CHICKEN TERIYAKI SANDWICHThis is a "knock off" recipe for Subway's sweet onion chicken teriyaki sandwich. It is delicious, only about 370 calories and very quick to fix (as lo… Read More