Slow Cooker Chicken Chili I
Not only does this sound good, there is lots of things you can do to save money such as shortcuts and using dried beans. On my to cook list as I do like a good chicken chili! I did not list a prep time as this depends if you are using the shortcuts and or using dried beans. Using the dried beans, you need to plan well in advance. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can black beans, about 410 grams, OR see Step 1
- 1 can red Kidney beans, about 410 grams, OR see Step 2
- 1 can refried beans, OR make from a shortcut on this site, see Step 3
- 3 chicken breasts, large, boneless and skinless
- 1 medium green bell pepper, chopped
- 1 medium red, orange, or yellow bell pepper, chopped
- 1 jalepeno pepper, minced, or use several Bird's Eye Chilies
- 1 can corn, about 410-425 grams, OR use 1 1/2 cups fresh corn
- 1 large onion, diced
- 1 can whole peeled tomatoes, drained, juice reserved, chopped, 565 grams
- 3/4 cup salsa, OR make from a shortcut on this site
- 2 limes, juiced
- 3 cups chicken stock, fresh or from powder
- 3 cloves garlic, smashed and minced
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
Instructions
- For the Black Beans, if using dry beans, soak 1 1/2 cups of beans overnight, rinse, then boil the beans until tender, rinse then use.
- For the Red Kidney Beans, if using dry beans, soak 1 1/2 cups of beans over night, rinse, then boil beans until tender, rinse, then use.
- For the refried beans, if using the shortcut for dry beans, follow that recipe as listed in the Recipe Notes section, you will need about 1 1/2 cups of refried beans. This makes a lot, so plan a Mexican dish for later in the week.
- Once you have determined, the beans you are going to use, canned or dry, put the chicken (whole breasts are fine, no need to chop or anything), bell peppers, jalapeno pepper, corn, beans (but NOT the refried beans), onion, and tomatoes that you drained and chopped, into your slow cooker. Cook this on Low setting for 6-8 hours, or on High setting for 3-4 hours. If on Low setting the chicken shreds easily at 6 hours, it is done.
- Once the chicken is done and shreds easily, remove the chicken to a large plate and shred with 2 forks, return to the slow cooker and stir in. Add the refried beans and stir that in and cook for an additional 15-20 minutes on Low setting to heat through. Serve with chili toppings of your choice if desired. I think some shredded Cheddar cheese on top would be great.
Notes
Chicken breast run about 60 Baht/kilo, you might be looking at 50 Baht for 3 breasts. Canned beans, kidney beans are readily available, black beans I have not seen, canned kidney beans can be 50 to 90 Baht/can, using dried beans is about 15 Baht each. For refried beans (I have never seen them canned) you need Pinto beans, to make the full recipe (recommended as they are good beans) will cost about 50 Baht. Salsa, say from Tesco will run about 50 Baht/jar of 1 cup, make from the shortcut, will cost about 25 Baht. The canned corn will cost about 30-40 Baht/can, using fresh, half of that. Everything else is minimal.
Making this using canned items where stated, for 6 servings, this is about $1.38 per serving.
Making this using dry beans and shortcuts where stated, for 6 servings, this is about 85 cents per serving.
Over all, the cost is not that bad really for using canned items where state and if you can find them.
Shortcuts: Refried Beans, Salsa.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
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