Mexican Chicken Chili – Slow-Cooker Recipe
The onset of chilly weather makes us crave comfort foods, so slow cooking chili sounded like the right thing to prepare.
The original recipe is by Betty Crocker, but since I customized it a bit, I will post my version for you.
Makes 4 quarts of chili.
- 2 chicken breasts, boneless and skinless, cubed
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 Tbs.Canola oil
- 2 stalks celery, sliced to 1/4 inch chunks
- 2 cans (15 oz each) Pinto beans, undrained
- 2 cans (11 oz each) Mexican corn with red and green peppers, undrained
- 1 can (28 oz) Diced tomatoes with garlic and onion
- 1 cup Enchilada sauce
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbs. cilantro, fresh and chopped
- Mexican Cheese for garnish
- Warm up 2 Tbs. of canola oil in a frying pay, add onions and saute for 1 minute, stirring frequently.
- Stir in garlic, and saute for a minute longer. Set aside.
- Plug in a 5 quart slow-cooker, and set it on LOW heat.
- Add cubed chicken, onion and garlic mixture, and all remaining ingredients expect Cilantro and cheese.
- Fold gently, to form a well blended mixture.
- Cover slow-cooker,and let it cook for 8 - 9 hours.
- Once done, Use a serving spoon to break up the meat to smaller pieces.
- Stir in chopped cilantro.
- Serve hot, sprinkled with Mexican cheese.
If you prefer, you can use sour cream, instead of cheese.