More Great Recipes: Chili

Jordan's Crock-Pot Grilled Chicken Chili


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Member since 2012

Serves 8 | Prep Time | Cook Time

Ingredients

1-1/2 lbs Boneless, Skinless Chicken Breasts
Your Favorite Chicken Marinade Mix
¼ Cup Olive Oil
1 Large Onion, Chopped
1 Large Red Bell Pepper, Chopped
1 Large Green Bell Pepper, Chopped
2 Jalapeños, Chopped
2 Tablespoons Ground Cumin
1 Tablespoon Chili Powder
½ Teaspoon Cayenne
½ Teaspoon Black Pepper
2 Cups Low-Sodium Chicken Broth
1 Lime, Juiced
2 Cans Great Northern White Beans, Drained & Rinsed
1 Can Red Kidney Beans, Drained & Rinsed
14oz. Whole-Kernel Sweet Corn
28oz. Chopped Tomatoes with Juice or Picante Sauce
8oz. Tomato Sauce
6oz. Tomato Paste
Cilantro, Chopped


Marinade chicken per directions on marinade. Grill chicken on medium-high heat until cooked through. Cover and refrigerate until needed.



Heat Olive Oil in skillet. Add Onion, Peppers, Cumin, Chili Powder, Cayenne, and Black Pepper and sauté for about 5 minutes. Transfer to a 6-Quart slow cooker. Add Broth, Beans, Tomatoes, and Tomato Paste. (For added flavor a Picante Sauce can be used in place of the chopped tomatoes). Cover and cook on LOW for 7 Hours (or HIGH for 4 Hours).



Shred chicken and add to chili. Cook on HIGH for 30 additional minutes. Stir in Lime Juice and Cilantro and Serve


Pairs Well With


Notes

This recipe really just came from a simple internet search. I had gotten tired of the standard beef chili that I was used to eating, so I decided to go searching for some sort of Chicken Chili. After doing some looking through Google, I found this recipe titled Grilled Chicken Chili and it looked really good to me. I printed out the recipe and made just a few minor tweaks to it before trying it out the first time. Rather than just subjecting myself to trying it out, I decided to fix it one weekend for my parents. After taking our first bites it was an instant hit and we have made it several times since then.

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