4 November, 2012
Cassie’s Crock Pot Chicken Chili
1 pound of boneless, skinless chicken breast, cut into 1 inch cubes
4 cans of Great Northern Beans (if you prefer, you can use 1 bag of dried beans, soaked overnight)
1 cup of chicken stock
1 can of diced tomatoes
2 small cans or 1 large can of green chilies
1 small onion, diced
1 teaspoon of fresh minced garlic or garlic powder
1 teaspoon of onion powder
1 teaspoon of chili powder
Chopped fresh cilantro, about 2 tablespoons
1 lime, juiced
1. Cut chicken breasts into 1 inch pieces. Dice onion, chop the cilantro and juice one fresh lime. Open cans of beans and drain.
2. Combine all ingredients into crock pot.
3. Cook on low temperature for approximately 4 hours. Serve chili over corn bread, with ⅛ cup of shredded sharp cheddar, a dollop of sour cream.
This is a dish I came up with, when when I was super broke and low on groceries and just threw things together that were in the cabinets. It is super tasty and a great time saver for those on the go.
My own opinion on cheese is the sharper the better, but everyone has their own pallet and own tastes. If you wish to substitute Colby, Monterey Jack or even a milder form of cheddar, it will still turn out delicious.