Slow Cooker Chicken Chili II
Sounds good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 10 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course Main Dish
Cuisine American
- 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
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.
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.