This is an oldie, but a goodie! I've been making this one for quite a few years and it's always a hit. If you've been following me for awhile, you may already have this one in your recipe files -- If you're new, "oh hey!" Be sure to check this one out. It's a solid, super easy, affordable, chicken chili recipe. You can choose to play it up with more expensive ingredients, tone it down, or make it just as is. Let me know how you choose to make it your own!
Slow Cooker Chicken Chili
1 medium sweet onion, chopped
2 garlic cloves, minced 1 green bell pepper, chopped 1 small green chile or jalapeño, diced 5 celery stalks, chopped 2 cans fire roasted tomatoes 1 jar salsa verde (tomatillo and jalapeños - clean label ONLY, or Make your own**) 1 1/2 cups black beans, white beans, small red beans, and garbanzo (either dried or canned(1 can each)-- prepared dried is preferred for decreased sodium content. If canned be sure to rinse!) 1 small bag frozen corn 2 tsp Olive Oil 2 cups chicken stock or water 1 tbsp Chili Powder 2 tsp ground Cumin 1 tsp Curry 1 tsp smoked paprika 1 tsp Garlic Powder 1/2 tsp Cinnamon 1/2 tsp Crushed Red Pepper flakes 1 tbsp Parsley 2 large boneless skinless chicken breasts Pour 2 teaspoons of olive oil into a 4 quart slow cooker crock and brush to coat the inside. Fill crock with onions, garlic, peppers, and celery. Add all dry seasonings. Next add in tomatoes, salsa verde and beans. Top with frozen corn. Place chicken breasts on top, pour in chicken broth (make sure the chicken breasts are submerged). Cover, do not lift lid throughout cooking process! Cook on High for 4-5 hours or Low for 7-8 hours. Check chicken for done-ness by pulling with two forks, if it falls apart easy it's done! ... Remove cooked chicken breasts from the slow cooker and shred with forks. Add the chicken back in and stir. Add salt/pepper to taste. Enjoy!
I am going to try this in the Instant Pot soon -- when I do, I'll be sure to post an update!