Tis' the season for slow cooker chili! Halloween is a busy night answering the door to trick-or-treaters, as well as adults going out with their own ghouls and goblins for the candy raid! I didn't want to miss any of the action, so I threw eight ingredients into the crock pot for a quick and tasty chili. I received this recipe years ago from my good friend Mary. You can use mild, medium or hot salsa depending on how spicy you'd like the chili. It's getting pretty easy to find salsa that is 'clean' and without a lot of ingredients that you can't pronounce. Try this...it's awesome and so easy! - About 1 lb. or 3-4 boneless chicken breasts - 1-16 oz jar of salsa - 2 tsp. garlic powder - 1 tsp. ground cumin - 1 tsp. chili powder - Salt and pepper to taste (don't add too much salt if the salsa is already salted) - 1-11oz can corn (I use about 1/2 bag of frozen corn - I just eyeball it!) - 1-15 oz black beans Toppings: tomatoes, onions/scallions, black olives, jalapenos, cheese, etc. Place the chicken and salsa in the slow cooker. Season with garlic powder, cumin, chili powder, salt and pepper. Cook on low setting for 6-8 hours (or all day while you're at work). About 3-4 hours before serving, shred the chicken with two forks and stir in corn, beans and optional jalapenos or diced tomatoes. Simmer until ready to serve. If you are not home during the day to add the corn and beans, just put all the ingredients in the crock pot before you leave home and shred the meat before serving.
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