CROCKPOT CHICKEN CHILI
This 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 comfort food bells...it freezes well too!!
This recipe is 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 the next morning, you just add the chicken and carrots and let it cook all day!! It will make your house smell scrumptious!!
1 1/2 cups DRY Great Northern white beans (rinsed but not soaked)
3 boneless skinless chicken breasts (or several thighs)
1 cup chopped onion (sauteed)
4 ounce can mild green chiles (I use Ortega brand)
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin 1 clove garlic minced
1/2 teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (more if you like "heat")
1 teaspoon salt (use salt ONLY if you are using salt free broth)
1/2 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 green 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...
Source:
coleens recipes
URL:
http://coleensrecipes.blogspot.com.es/
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