Chicken Chili in the Crockpot
Marinating the chicken or any kind of meat is the main event of any dish. As soon as I pick up chicken or steak or pork chops from the store, I immediately either freeze some of the meat for later use or in this case of the chicken chili, I immediately marinated it in some left over Butter milk (although the buttermilk is best for frying, I don't always have time for that).
I bought a tray of 5 lbs of chicken breasts for $9.66, 5 total breasts. Slice the breasts in half horizontally to create thinner slices and salt and pepper both sides of the meat. Then marinate with buttermilk in the refrigerator for 4 hours to 24 hours, longer the better.
Cut up all of the peppers, and onion. I use whatever leftover I have on hand so nothing goes to waste.
Prepare a crock pot, on a low heat slow cook for 8 hours, I cooked mine longer since it was overnight, cooking for 8 hours on a low heat until I woke up this morning. There is really no excuse, the crock pot mainly does all of the work and you can wake up to a nice breakfast or lunch for the day. This recipe creates 8 servings.
INGREDIENTS:
2 chicken breasts
2 cups chicken broth
Red Bell Pepper
Yellow Bell Pepper
Poblano Pepper
Anaheim Pepper
Banana Pepper
Small White Onion
Can Black beans
Can Dark Red Kidney Beans
Can Great Northern Beans
Can Petite Diced tomatoes
Garlic
Salt/Pepper
Red pepper flakes
Parsley
Ground Cumin
Paprika
Red Cayenne Pepper
DIRECTIONS:
1. Chop Peppers and onion into small pieces to prepare for cooking.
2. Using a large skillet, under a medium high heat, heat up chicken breasts until they are cooked.
3. Meanwhile, open cans of beans and rinse under room temperature water before placing into the crock pot. Open can of diced tomatoes and place into crock pot.
After chicken has been cooked, remove and shred each breast with fork for small size shreds. Place chicken into crock pot.
4. Using the same skillet with the chicken oils/grease still in it under medium heat, add a small amount of olive oil and add chopped ingredients. Peppers, onion, and garlic. Saute until fragrant and the onion is translucent. Add spices and mix under medium heat until well combined.
5. Add peppers into the crockpot and combine with 2 cups of chicken broth and mix to get all ingredients mixed thoroughly.
6. Slow cook under a low heat for 8 hours, Enjoy!
I bought a tray of 5 lbs of chicken breasts for $9.66, 5 total breasts. Slice the breasts in half horizontally to create thinner slices and salt and pepper both sides of the meat. Then marinate with buttermilk in the refrigerator for 4 hours to 24 hours, longer the better.
Cut up all of the peppers, and onion. I use whatever leftover I have on hand so nothing goes to waste.
Prepare a crock pot, on a low heat slow cook for 8 hours, I cooked mine longer since it was overnight, cooking for 8 hours on a low heat until I woke up this morning. There is really no excuse, the crock pot mainly does all of the work and you can wake up to a nice breakfast or lunch for the day. This recipe creates 8 servings.
INGREDIENTS:
2 chicken breasts
2 cups chicken broth
Red Bell Pepper
Yellow Bell Pepper
Poblano Pepper
Anaheim Pepper
Banana Pepper
Small White Onion
Can Black beans
Can Dark Red Kidney Beans
Can Great Northern Beans
Can Petite Diced tomatoes
Garlic
Salt/Pepper
Red pepper flakes
Parsley
Ground Cumin
Paprika
Red Cayenne Pepper
DIRECTIONS:
1. Chop Peppers and onion into small pieces to prepare for cooking.
2. Using a large skillet, under a medium high heat, heat up chicken breasts until they are cooked.
3. Meanwhile, open cans of beans and rinse under room temperature water before placing into the crock pot. Open can of diced tomatoes and place into crock pot.
After chicken has been cooked, remove and shred each breast with fork for small size shreds. Place chicken into crock pot.
4. Using the same skillet with the chicken oils/grease still in it under medium heat, add a small amount of olive oil and add chopped ingredients. Peppers, onion, and garlic. Saute until fragrant and the onion is translucent. Add spices and mix under medium heat until well combined.
5. Add peppers into the crockpot and combine with 2 cups of chicken broth and mix to get all ingredients mixed thoroughly.
6. Slow cook under a low heat for 8 hours, Enjoy!
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