Slow Cooker Pantry Chicken Chili
Slow Cooker Pantry Chicken Chili comes together with common pantry and freezer ingredients for a hearty winter dish.
Servings: 0
Ingredients
- 2 medium onions, roughly diced
- 3 cloves of garlic, roughly chopped
- 15.5 oz great northern beans, drained and rinsed canned is fine
- 15.5 oz chickpeas or garbanzo beans, drained and rinsed canned is fine
- 15.25 oz sweet corn kernels if canned, discard liquid
- 28 oz San Marzano whole, peeled, tomatoes (with the juices)
- 4 oz mild green chiles, diced canned is fine
- 1 tsp red pepper flakes
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 tsp kosher salt
- 1/4 tsp coarsely ground black pepper
- 1 Bay leaf
- 2 cups vegetable broth
- 2 chicken breasts
- 3 tbsp tomato paste, or more as needed
- Roasted red peppers packed in olive oil, chopped, as garnish (desired amount)
- Gruyère cheese, shredded, as garnish (desired amount)
- Sour cream, as garnish (desired amount)
- Parsley, as garnish (optional)
Instructions
- Using a crock pot, add the onions, garlic, beans, corn, San Marzano tomatoes, green chile peppers, red pepper flakes, chili powder, cumin, salt, pepper, bay leaf and broth. Stir gently to mix. Nestle the chicken into the pot and spoon some of the mixture over.
- Cover and cook on high for 4 hours – when there’s about 20 minutes left to the cooking, spoon in the tomato paste and give it a mix to incorporate.
- When cooking time is done, remove the chicken to a cutting board and with two forks, pull the chicken apart to shred. Add the chicken back to the pot and mix together with the other ingredients. Taste and adjust the seasonings if necessary.
- To serve, spoon the chili into individual bowls and garnish with roasted red peppers, generously shredded Gruyère cheese and a dollop or two of sour cream. Garnish with parsley if desired.