Slow Cooker Chicken Chili II
Sounds good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 750 grams chicken thighs, boneless, skinless, cut into bite size pieces, (1 1/2 lbs)
- 2 cups red Kidney beans, cooked, or 1 can
- 2 cups Pinto beans, cooked, or another 2 cups of kidney beans
- 1 1/2 cups salsa, OR make from a shortcut
- 2 cups tomato sauce, OR make from a shortcut
- 1-2 tablespoons chili powder
- 1 onion, chopped
- 1 cup corn, frozen, canned, or fresh
- 1 cup Cheddar cheese, optional, for serving
Instructions
- For the beans, you can cook yourself the day before, or you can use canned beans that are rinsed and drained before use.
- Combine beans, salsa, tomato sauce, and chili powder in slow cooker. Top with chicken, onions, and corn. Do not stir. Cover and cook on Low setting for 6 to 8 hours or on High setting for 4 to 5 hours. Stir and serve topped with cheese if desired.
Notes
Chicken will cost about 60 Baht/750 grams. The cheese if used will cost about 90 Baht. For 8 servings, this is about 55 cents per serving if you prepare the beans from dry beans. If using canned beans, this is about 98 cents per serving.
Shortcuts: Salsa, Tomato Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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