Crock-Pot® Chicken Chili

Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It’s very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese.

Step: 1

Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

Step: 2

Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

Step: 3

Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Per Serving: 386 calories; protein 28.8g; carbohydrates 62.9g; fat 2.9g; cholesterol 36.9mg; sodium 1338.2mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.