Like most ideas, this started out as someone else’s and then morphed into something completely different.
Mostly because I decided at the last second this needed to be for dinner and I didn’t have half the things I needed for the above recipe. So I just started throwing stuff in that I did have and it ended up being pretty delicious.
Slow Cooker Chicken Chili
combine in large slow cooker:
-1 large can of tomato sauce (truth: I used a jar of garlic and onion spaghetti sauce because it was all I had and it worked out really well.)
-1 can of enchilada sauce
-2 cups water (more or less depending on the consistency you like, I like mine soupy)
-2 chicken bullion cubes
(a couple cans of chicken broth would work instead of the water & bullion if you have those on hand)
-3 to 4 chicken breast (I used 8 frozen chicken breast strips)
-1 can of corn, not drained
-1 can of black beans, not drained
-1 onion, chopped
-1 green pepper, chopped
-1 Tbsp. chili powder
-1 Tbsp. cumin
-2 tsp. garlic powder
-1 tsp. pepper
-1/2 tsp. salt
Cook on low for 6-8 hours. An hour before serving, take the chicken out, shred or dice, and then put it back into the chili and incorporate well. This made about 8 servings and was even better the next day after sitting in the fridge overnight. This was a big hit at our house.
We topped it with corn chips, a sharp cheddar cheese, and green onions. Add hot sauce for an extra kick. If you’re a part of the macaroni-should-be-in-chili camp, do for that, it’d definitely stretch this meal out.
Give this a try and let me know what you think!
Also, are you a macaroni-in-the-chili person or not? I grew up with macaroni in, but I have decided it’s best without. Just don’t tell my mom, please.