Crock Pot Chicken Chili Recipe Award Winning

CROCK-POT® CHICKEN CHILI

Steps:

• Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
• Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
• Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

CROCK POT CHICKEN CHILI

Steps:

• In your crock pot combine your black beans, corn, rotel tomatoes, ranch mix, cumin, chipotle chili powder, onion powder, ground red pepper, minced garlic, ground black pepper, garlic powder & chicken stock.
• In a large skillet heat your butter and add chopped onion. Cook over medium heat until onions are translucent and tender.
• Add your onions to the crock pot and mix well.
• Cut your chicken breasts in half and add to the mixture.
• Spoon the cream cheese over the top of the chicken mixture and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.
• When chicken is done, remove from the crock pot and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved.
• Serve with bread and enjoy!

CROCKPOT AWARD WINNING CHILI | 23 INGREDIENTS

Steps:

• Step 1 Start off by getting your veggies ready first. Roughly chop the green pepper, removing the seeds along with the celery.
• Step 2 Now seed a jalapeno, remember the seeds and membrane give the heat so remove more for lower heat less for higher heat chili. Now peel and dice the onion.
• Step 3 In an iron pan on the stove you'll want to cook off the bacon, once done remove and drain on a paper towel. Now cook the veggies in the fat for about 5 mins or till soft and translucent. Drain as much of the left over fat off, now cook the ground beef in the same pan, use the back of a spatula to keep breaking the meat down while it fully cooks.
• Step 4 Measure and mix all the spices in a small bowl
• Step 5 Now it's time to put everything together in our slow cooker aka crockpot. Combine the beef consommé or beef stock with the tomato paste and stir together. Add the Worcestershire sauce along with your spices and blend all that together. Taste and adjust if needed. Add the tomatoes with the juice from the cans, add the beef and veggies, chop and add the bacon. Cover and cook on low for about 6 hours!

AWARD WINNING CHILI

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.