21 ingredient slow-cooker chili

21 Dec

some crockpot meals are a hit – but more often than not they’re a miss — this one was a miss for me – although the husband liked it!  i found it a little too spicy (if there is such a thing!)  and the other flavors weren’t strong enough to compensate.   it was also way too soupy!!!!    i served it with bisquick complete cheddar-garlic biscuits.

 

 
21-Ingredient Chili Slow Cooker Recipe

adapted from a year of slow cooking

The Ingredients.
2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
1 onion, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white cannellini beans, drained and rinsed
1 (15-ounce) can corn (drained and rinsed)
1 (15-ounce) can fire roasted tomatoes (whole can)
1 (4-ounce) can diced green chiles
1/2 cup spicy brown mustard
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
 1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 cups chicken broth
add salt to taste at the table, if needed
The Directions.
Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, chilis and tomatoes. Now add the mustard, soy, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.
Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. We like shredded cheese and sour cream.
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