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Monday, October 3, 2011

In the Kitchen With Jason: Crock Pot Chicken Chili


When Jess and I made this, it didn't turn out as a eat-on-its-own chili. What it did turn out as was an amazing dip for tortilla chips. You'll need your crock pot ready for this one.

Ingredients
  • 1 chopped onion
  • 16 oz can black beans
  • 16 oz can kidney beans
  • 8 oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 28 oz can diced tomatoes
  • 1 packet taco seasoning
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 3 boneless skinless chicken breasts
Directions
  • Combine all ingredients other than chicken breasts in a slow cooker.
  • Place chicken on top of the other ingredients.
  • Cover and cook on low for 9 hours and 30 minutes.
  • Remove chicken from crock pot and shred with 2 forks.
  • Return shredded chicken to pot, stir, and cook for another 30 minutes.
  • Serve in a bowl with corn chips.
    • For added yummyness, shred some cheese over it or a dab of sour cream.
Please enjoy!

-Chef Jason

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