Tuesday, September 18, 2012

Slow Cooker Pantry Chicken Chili

The beautiful thing about this recipe is that it's made with ingredients that are easy to keep on hand and throw together, say, before work one Saturday morning.  Hence the name, Pantry Chicken Chili (ironically, I have no pantry... but that's a battle for another day).  We even like to boil a few packages of chicken and freeze them in 2 cup portions, ready to grab for times like these.  Because of the nature of this chili, (and because Michael had to finish it after I left for work...) there are not super specific ingredient amounts.  It also doesn't entirely matter if you have the exact types of tomatoes/beans/etc., so use what you have on hand.  For us, this is a dump and taste kind of recipe.  But it's delicious and healthy, and makes plenty to share - perfect for a Saturday afternoon of watching football.

Slow Cooker Pantry Chicken Chili

-3 large chicken breasts (1.5 - 2 lbs.), chopped/diced/shredded, you choose!
-1 large can crushed tomatoes
-1-2 cans diced tomatoes
-2-3 cans beans (black, white, kidney, etc.), drained and rinsed
-1 can corn, drained
-1 can green chile peppers
-1 carton chicken stock (4 cups)
-couple spoonfuls of minced garlic
-1-2 bell peppers, diced (add a jar of salsa if you don't have these on hand)
-1 onion, diced 
-jalapenos, seeded and diced (optional)
-spices to taste; today it was to Michael's taste, and he used these:   honestly, I'm guessing on the amounts based on what he normally uses...
-2 T. chili powder
-1 t. garlic salt
-1 t. cayenne pepper
-2 bay leaves
-pinch of crushed red pepper flakes
-salt and black pepper to taste

canned ingredients - it's soup season,
stock your pantry with these!

veggies and stock, also good to have on hand
and the spices, heart & soul of the soup

1.  In a large crockpot, combine canned ingredients.  (be sure to drain and rinse the beans)

2.  Add the chicken stock and minced garlic, stir to combine.

3.  Add chopped vegetables.  (for a spicier chili, use some or all of the seeds from the jalapenos)

4.  Chop or shred the cooked chicken breasts and add to chili.

5.  Cook on high for 3-4 hours, or low for 6 hours.  Serve alone or with shredded cheese, sour cream (or my favorite substitution, greek yogurt), and/or cornbread.

what a wonderful meal to come home to!

and what a sweet face to come home to!
 I am one lucky lady :)

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