Made this for first time...it was sooo good; especially on a cold night.
I didn't have all ingredients on hand so I made changes. I'll include original recipe first, then note the changes I made at the end.
Ingredients:
4 skinless, boneless chicken breast halves
1 16 oz jar salsa
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
salt & black pepper to taste
1-11oz can Mexican-style corn
1-15 oz can pinto beans
Directions:
1 - Place chicken and salsa in slow cooker. Add spices. Cook 6-8 hours on low setting.
2 - About 3-4 hours before serving, shred chicken with 2 forks and add corn and pinto beans.
3 - Simmer until ready to serve.
4 - Top with shredded cheese, sour cream, cilantro, chives, whatever you like
Notes:
- I put chicken in while still frozen
- used 3 large breasts, was more than enough meat
- cooked from 8 a.m. - 5 p.m. - chicken got a little dry.
- substituted 12oz enchilada sauce + 1/2 cup salsa for salsa (was amost out of salsa); added some chopped fresh tomatoes.
- added fresh jalapeno peppers
- added pinto and black beans
- shredded chicken and added corn and beans about an hour before serving.
This turned out so good. All 6 of my kids ate it, even the picky ones.
The chili turns out really thick. I gave my children the option of eating it as chili or rolling it in a flour tortilla. Very versatile recipe - sub veg or beans of choice. Add spices or fresh herbs.
Personally, I liked rolling it in a tortilla and topping with a bit of cheese and fresh cilantro. Yum.
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