1 Yellow or Orange Pepper, seeded/chopped 1 Red Pepper, seeded/chopped 2 Jalapeno peppers, seeded/chopped 1 Cubanelle Pepper, seeded/chopped 1 Large, Onion, Chopped 2 Cans (15.5 oz ea.), Cannellini Beans 1 Container (32 oz), Chicken Broth ½ Cup, Light Cream 3, Chicken Breasts, boneless/skinless, chopped 1 Tablespoon, Olive Oil 1 Teaspoon of each Seasoning: Dry Whole Oregano, Ground Cumin, Ground Ginger, Garlic Powder, Chili Powder, Onion Powder and Kosher Salt Black Ground Pepper, few good turns on the pepper mill ½ Cup, Cilantro, cleaned/chopped 1 Cup, Corn, cut off cob, thawed . Season chicken with about ½ of your seasonings plus pepper, stir well. Remove chicken off heat once it turns white in color. Add chicken to Crockpot. Add remaining ½ of your seasonings to Crockpot, stir. Cover and cook on High for about 5 hours or on Low for about 8 hours. About an hour before the chili is done, add your corn and cilantro. Topping Ideas: Tortilla strips, shredded cheese, sour cream, avocado, lime wedges (squeeze a little of that lime in your chili too)! Add a nice hardy piece of bread for dunking. Garnish with some of your chopped cilantro Corn: I freeze batches of corn on the cob while still in season. That way I have fresh corn all winter! Check out my recipe section to learn how to freeze corn.Crockpot Chicken Chili
Ingredients
Instructions
Turn Crockpot on to High Heat, spray with cooking spray. Add all the chopped peppers, onion, beans, broth and cream, stir well and cover. On stove, cook chicken in Oil over Medium-High heat.
Serving Tips
Serve in bowls and add your favorite toppings.