Slow-Cooked Chicken Chili
"For authentic Tex-Mex flavor, don't skip the fresh cilantro! Recipe is from Woman's World magazine."
photo by Billy Green
- Ready In:
- 4hrs 15mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved
- 1 (11 ounce) can mexicorn, drained
- 1 garlic clove, minced
- 5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 2⁄3 cup tortilla chips, finely crushed
- 1 large onion, chopped, 2 cups
- 1 large green pepper, chopped, 1 3/4 cups
- 1 (15 1/4 ounce) can kidney beans, rinsed, drained
- cheese, shredded (optional)
- sour cream (optional)
- fresh cilantro, chopped (optional)
directions
- Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
- In separate bowl, combine chicken and tortilla chips.
- Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
- Cook on high four hours.
- Serve with cheese, sour cream and cilantro, if desired.
- Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.
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Reviews
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I love chili and this recipe interested me because of the unique combination of ingredients and the ease of the slow cooked preparation. This was the first time I've tried a chili that involved layering the ingredients instead of mixing them. So when I opened the pot and everything was cooked but sitting there I was worried. Began to mix and slowly, I had this beautiful, thick rich chili that was studded with corn and lovely chunks of peppers. The dish is well seasoned without being spicy-hot which won it many stars with my neighbor and lunch companion. Loved the was the tortilla-corn acted as a binder as well as forming a lovely coating on the chicken. I should mention my one change which was to replace the tortilla chips with 1/3 cup of cornmeal. Easier for me and consistent with the WW Core program. While some might consider this major, for me this was using the chips in their most elemental form - ground corn. Thanks Lainey for the treat. -
Made it exactly as directed. This chilli has a very clean, healthy taste. I wouldn't say it screams chilli but is a dish of its own. Pretty good, I might do white chicken next time & maybe more salt. -
This was a great way to use some of those turkey left-overs from Thanksgiving. It put a new taste to an old bird. We like alot of heat so I did spice it up. -
This is what I was looking for in a chicken chili!! This is DELICIOUS!! I had to make this up the night before in the crockpot and set it in the crock when I woke up in the morning. I left out the tortilla chip and just stirred them in when I got home in the early afternoon. It still turn out! We love this recipe and will be making it many many more times!!
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Great chili. I used diced tomatoes with chiles instead of the Italian style and I did not drain them. Also add black beans because we like black beans in our chili. Will make this again. Thanks
see 14 more reviews
Tweaks
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The whole family Loved this recipe! Thanks! I made a small change due to not having all ingredients but it still was great. We used black beans instead of kidney beans and added a small jar of green chilies for added kick. This was great with some cornbread and made for an excellent lunch the next day. -
I love chili and this recipe interested me because of the unique combination of ingredients and the ease of the slow cooked preparation. This was the first time I've tried a chili that involved layering the ingredients instead of mixing them. So when I opened the pot and everything was cooked but sitting there I was worried. Began to mix and slowly, I had this beautiful, thick rich chili that was studded with corn and lovely chunks of peppers. The dish is well seasoned without being spicy-hot which won it many stars with my neighbor and lunch companion. Loved the was the tortilla-corn acted as a binder as well as forming a lovely coating on the chicken. I should mention my one change which was to replace the tortilla chips with 1/3 cup of cornmeal. Easier for me and consistent with the WW Core program. While some might consider this major, for me this was using the chips in their most elemental form - ground corn. Thanks Lainey for the treat.
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How nice it was to put this together late morning, and have a delicious dinner just a few hours later with no last minute fuss. I cooked the Chicken Chili for 1.5 hrs on high, stirred and reduced heat to low for 4 hours more. The toasty taste of the crushed corn chips, and smokey cumin really added something special to this dish. Instead of a can of Italian tomatoes, I used a can of Rotel with green chilies. This hit the spot on a cool fall day. Thanks for sharing. Nick's Mom
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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