Slow Cooker Chicken Chili

 

This makes a lot of chili. And it was just for me so I still have some in my freezer. Good thing its delicious and freezes well! Matt took this picture of course and spiced it all up because he is da bomb at creating tex mex/Mexican flavours.

 

You will need a 4QT crock pot to fit all of this.

 

Ingredients

yiels 6-8 dinner portions

 

1 yellow oninion, diced

1 16 oz can black beans, drained and rinsed

1 8 oz can corn, drained and rinsed

1 16 oz can kidney beans, drained and rinsed

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 28 oz can diced tomatoes

2 fresh tomatoes, diced

3 serrano chilis, minced

2 garlic cloves, crushed

*1-2 cups chicken broth

2 chicken breasts, diced

1 tbsp chili powder

1 tbs cayenne powder

1 tbsp cumin

1 tbsp red chili flakes

3-4 drops of chipotle tabasco hot sauce

salt and pepper to taste

1 avocado, diced (for garnish)

small bunch of cilantro, diced (for garnish)

lime wedges (for garnish)

cheese of choice (for garnish)

 

1. Put your crock pot on high to cook for 4 hours or low to cook for 8 hours.

2. Put everything into the crock pot except for the garnish, mix well and let cook according to the times above.

 

* I felt my chili was a bit dry, although I do love a really thick chili, so I added about a cup of chicken stock. If you like it more "soupy" and there's enough room in your pot, you can add more. The liquid does not evaporate much or at all with this recipe so your level of soupiness will stay the same.