Chicken Chili

Chicken Chili

Chicken Chili

Sometimes you come across a recipe and you just know it is going to be delicious! We loved it, and decided it would make a super taco filling.


Crisco No-Stick Cooking Spray
2 cans (15 oz each) Great Northern beans
1 pound boneless skinless chicken thighs
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup reduced-sodium chicken broth
3/4 cup chopped yellow onion
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves                                                                                      1/2 cup dry white wine                                                                                               Sour cream and lime wedges, optional


Spray inside of 4-quart slow cooker with cooking spray. I didn’t have chicken stock so I dissolved one bouillon cube in one cup of water. Place chicken on top of dissolved bouillon cube. Drain beans, pour into slow cooker. Pour in undrained tomatoes, add chopped onion, cumin and oregano; stir to combine.
Cover; cook on LOW 10 hours or on HIGH 4 hours.
Remove chicken and pull into shreds with 2 forks, or if possible take out the thigh bones and pull apart in the slow cooker. Add 1/2 cup dry white wine, stir to combine. Serve chili with sour cream and lime wedges; this adds an elegant finishing touch.


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