Sunday, December 16, 2012

Robin's No-Chop Chicken Chili

Even if you don't make this now, do yourself a favor and keep it in the back of your mind.  This chili is mild but flavorful, super easy - NO CHOPPING AT ALL!! - and always a big hit with any crowd, from kids to adults.  This southwest style chicken chili uses jarred salsa for the onions, peppers, and tomatoes and is made with simple ingredients that are easy to keep on hand.  It's perfect for pitch-ins, meals to take new parents, holidays, game days, Tuesdays... you get the point. 

Courtesy of my dear friend and neighbor, here's
Robin's No-Chop Chicken Chili

- 3 c. shredded chicken
- 1 large jar of chunky salsa
- 1 can black beans, drained & rinsed
- 1 can kidney or pinto beans, drained & rinsed
- 2 cans corn, drained
- 1 can tomato sauce
- 2 c. chicken stock
- 1 T. minced garlic
- 1 t. cumin
- 2 to 3 T. chili powder


1.  Boil the chicken until tender, shred with forks. (A little planning goes a long way here - if you can let the chicken boil for about an hour, it will just fall apart.)

2.  Combine all ingredients in a slow cooker.  Cook on low for 6-8 hours or high for 4 hours.

3.  Serve as is, or top with sour cream (or greek yogurt), shredded cheese, fritos, or corn bread.

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