In an effort to get me trying different recipes each week, on Sunday I'll share one with you.
This week it's a tried and true staple for Kevin and I, my slow cooker chicken chilli. The deliciousness of comfort food with absolutely zero guilt about calories or fat.
While you can make this chilli in a pot on the stove (you'll want to start by browning your ground chicken first if you do). I prefer to use my slow cooker, especially in the summer, when you'd rather not heat up your kitchen by cooking on the stove for hours.
I start by adding a full can of crushed tomatoes to my slow cooker, along with a pound of ground chicken. I break up the chicken, mix everything up and turn my slow cooker on high.
Then in go the rest of my canned foods. Diced tomatoes in oil (garlic flavoured), tomato paste, corn, whole corn cobs and black beans.
The black beans need to be drained and rinsed and the corn cobs drained and chopped.
Next up are the fresh veggies, two small-medium yellow onions. 6 celery stalks, 4 medium carrots, 1 red and 1 orange bell pepper.
And spices. I used to just throw in a packet of chilli seasoning mix, but I decided to get creative this time. That's chilli powder, salt, ground cumin, cayenne pepper, garlic and onion powder, paprika and curry powder (amounts in the recipe card below).
Then mix everything really well.
Next up, a whole roasted chicken. You could roast one yourself, but I just grab a pre-cooked one from my grocery store. Let it cool down to almost room temp and start shredding.
I pick all of the meat off of that bird (don't forget to flip the carcass over, there's lots on good meat on the bottom side. You can get about 1.5 litres of meat from one chicken.
Into the slow cooker it goes. Stir everything up and then cook on high for 4+ hours or on low for 6+ hours. I stir it every 30 minutes or so throughout.
This week it's a tried and true staple for Kevin and I, my slow cooker chicken chilli. The deliciousness of comfort food with absolutely zero guilt about calories or fat.
While you can make this chilli in a pot on the stove (you'll want to start by browning your ground chicken first if you do). I prefer to use my slow cooker, especially in the summer, when you'd rather not heat up your kitchen by cooking on the stove for hours.
I start by adding a full can of crushed tomatoes to my slow cooker, along with a pound of ground chicken. I break up the chicken, mix everything up and turn my slow cooker on high.
Then in go the rest of my canned foods. Diced tomatoes in oil (garlic flavoured), tomato paste, corn, whole corn cobs and black beans.
The black beans need to be drained and rinsed and the corn cobs drained and chopped.
Next up are the fresh veggies, two small-medium yellow onions. 6 celery stalks, 4 medium carrots, 1 red and 1 orange bell pepper.
And spices. I used to just throw in a packet of chilli seasoning mix, but I decided to get creative this time. That's chilli powder, salt, ground cumin, cayenne pepper, garlic and onion powder, paprika and curry powder (amounts in the recipe card below).
Then mix everything really well.
Next up, a whole roasted chicken. You could roast one yourself, but I just grab a pre-cooked one from my grocery store. Let it cool down to almost room temp and start shredding.
I pick all of the meat off of that bird (don't forget to flip the carcass over, there's lots on good meat on the bottom side. You can get about 1.5 litres of meat from one chicken.
Into the slow cooker it goes. Stir everything up and then cook on high for 4+ hours or on low for 6+ hours. I stir it every 30 minutes or so throughout.
Yield: 12 + servings
Slow Cooker Chicken Chilli
prep time: 20 MINScook time: 4 hourtotal time: 4 hours and 20 mins
A veggie filled slow cooker chilli made with both ground chicken and a whole roasted chicken. A staple for my family.
ingredients:
Cans
- 1 Can crushed tomatoes
- 1 Can diced tomatoes in olive oil
- 1 can tomato paste
- 1 can corn (drained)
- 1 can baby corn on the cobs, chopped
- 1 can black beans, drained and rinsed
Meat
- 1 pound ground chicken
- 1 whole roasted chicken, pick all the meat from the bird
Chop
- 2 small to medium onions
- 4 carrots
- 6 celery stalks
- 2 bell peppers
Spices
- 1 tbsp chilli powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp curry powder
instructions:
- Turn your large slow cooker on high heat. Add the can of crushed tomatoes and the pound of raw ground chicken. Break up the chicken and stir it in.Add in the rest of the canned items (tomato paste, diced tomatoes, corn, mini corn on the cobs, black beans). I like to buy the whole mini corn cobs and dice them small. The black beans will need a good rinse in a strainer.Chop up your veggies (onion, celery, carrots, peppers) and add on top.Stir everything together.Measure out your spices (chilli powder, salt, garlic powder, onion powder, cumin, cayenne pepper, paprika and curry powder). Add in and stir well.Take your whole roast chicken, it is best to do this with one that has cooled almost to room temp. Tear every spec of meat off of the bird, and shred it up into smallish pieces. You can fill a 1.5 litre bowl to the brim from one bird.Add it into you slow cooker, stir it all again. Put on the lid.Cook on high for 4 hours on high or 6 on low. Stir every 30 min or so.
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