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Slowcooked Chicken Chili

Submitted by: Ronald Small of Nanty Glo, PA | Date Added: 16 Nov 2009
Listed in: Main Dish

1 14.5 oz can diced Italian tomatoes drained (save 1/4 cup)

1/4 cup of juice

1 11oz can Mexicorn, drained

1 clove garlic, minced

5 tsp chili powder, or to taste

1 tsp cumin

1 tsp salt

2 pounds boneless chicken thighs, cut into 1 inch cubes

2/3 cup finely crushed tortilla chips

1 large onion chopped (2 cups)

1 large green pepper, chopped (1-3/4 cup)

1 15.4 oz can kidney beans, rinsed and drained

Garnishes such as shredded cheese, sour cream, and chopped cilantro are optional

Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin, and salt.

In a separate bowl, combine chicken and the finely crushed corn tortillas.

Place onions in 2-1/2 qt. slow cooker; top with green pepper, beans, chicken mixture and tomato mixture.

Cook on high 4 hours.

Serve with garnishes if you want to.

Tip: You can cook on low for 8-10 hours.

Serves 8.

Freezes well.