Slow Cooker Chicken Nacho Chili

Slow Cooker Chicken Nacho Chili-2162 on Whisk Together

Book Update:  “I hate affected, niminy-piminy chits!”

Louisa May Alcott said it.  Not me!  Ahhh, you gotta love those non-conforming transcendentalists.  Oh wait.  Everyone conformed before the 1960’s.  Right?  😉

Quinoa Spaghetti-1513 on Whisk Together

 

This is a new favorite find at Trader Joe’s.  Organic Brown Rice and Quinoa Spaghetti Pasta.  My kids would never eat the whole wheat spaghetti pasta I purchased at the normal grocery store, but they do like eating this!  Tastes great and a fast meal with the Three Cheese Pasta Sauce.

Slow Cooker Chicken Nacho Chili-2173 on Whisk Together

Recipe:  So… this recipe is awesome because….

1.  You make it in the slow cooker.  I needed something ready to eat after Easter service, so I threw this in the crockpot before getting ready and heading off.

2.  It’s easy peasy and no fuss ingredients.

3.  You can turn it into more of a soup by adding more chicken broth.  Or you can use it as nacho toppings.  Or you can eat it as a thickened chicken chili.

4.  It is DEE-licious.

5.  You can freeze the whole meal before you cook it.  You can make 2-3 of these to stash in the freezer for a quick meal later. Or, freeze the leftovers!

6.  And I’m making it again tonight.

Slow Cooker Chicken Nacho Chili-2177 on Whisk Together

So there you have it and why you should make it!  Now print it, pin it, or whatever you want.  You need to make this.  And yes, I vote for purchasing smoky paprika.  Sooooo good and smells heavenly.  Most paprika I buy has no flavor or scent, just a red color.  But the smoky paprika always added some nice smoky notes to my food without me having to actually smoke the food.  Or just use what you got!  I usually have most of the ingredients for this dish.

 

Slow Cooker Chicken Nacho Chili
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 16 ounces (or 1 -14 oz. can) low sodium chicken broth
  • 1 (14.5 oz.) can diced tomatoes (or use Rotel if you like spicy)
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano (or pizza seasoning if you’re out of oregano)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 cans (15 oz.) pinto beans or light or dark red kidney beans, rinsed and drained
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3-4 (about 2 lbs.) boneless, skinless chicken breast
Instructions
  1. In a slow cooker, dump all of the ingredients with the chicken breasts on top nestled into the ingredients below.
  2. Cook on low 3-4 hours. Shred chicken inside crock pot. Add salt and pepper to taste.
  3. Serve with tortilla chips, corn tortillas, chopped scallions, salsa, chopped tomatoes, shredded cheddar cheese, sour cream, avocado, guacamole
Notes
If you need to increase the cooking time, or have skinless/boneless chicken thighs on hand, then you could use those and increase the cooking time to 4-5 hours on low heat.  [br][br]Recipe adapted from http://www.cinnamonspiceandeverythingnice.com/slow-cooker-shredded-chicken-chili/

 

Slow Cooker Chunky Chicken Chili

Chunky Chicken Chili on Whisk Together

Book Update:  Still taking my vacation time to watch “The Good Wife”!

Recipe:  This recipe gets to the heart about why I can’t stand most slow cooker recipes – they turn the food to mush.  Leaving most of our food to cook for 8 hours a day is really, really gross.  But, I’ve learned that if you pick the right meat or the right timing, then some things can be made in the slow cooker. This recipe uses chicken thighs which hold up a lot better in the slow cooker than chicken breasts.  Chicken breasts always turn out dry or break down into shreds for me.  If chicken shreds in lots of liquid are what you want, then slow cooking is fine.

Chunky Chicken Chili_1 on Whisk Together

I highly recommend seeing if you can get your butcher to chop the chicken thighs before leaving the grocery store.  This is rather time consuming and more mess to clean up at home.

Chunky Chicken Chili_2 on Whisk Together

Since chicken doesn’t have a lot of flavor on its own, a lot of the flavor will come from what kind of salsa you use.  Trader Joe’s has a lot of fun ones like Peach and Pineapple that would be delicious.  Jack’s Fresh Salsa at the store is our family’s favorite for chips.  It tastes as close to homemade as I have ever found.

This recipe is very thick.  You can make it thinner by adding chicken broth or leave as is.  I used it as chili, in taco shells and tortillas!  Very versatile stuff!

Slow Cooker Chunky Chicken Chili

Ingredients

  • 2 cans (15 oz. each) red kidney beans, drained and rinsed
  • 1 and 1/2 cups salsa
  • 1 can (15 oz.) tomato sauce
  • 2 Tb. chili powder
  • 1 tsp. ground cumin (optional)
  • 1 and 1/2 lbs. boneless skinless chicken thighs, trimmed and cut into 1" chunks
  • 1 onion, chopped
  • 1 cup frozen corn

Instructions

  1. In slow cooker: mix the beans, salsa, sauce, chili powder and cumin. Place the chicken on top. Place the onion on top of the chicken.
  2. Cook 6-8 hours on LOW or 4-5 hours on HIGH. 30 minutes before cooking is finished, add the frozen corn and stir.
  3. To serve, top with cheese, sour cream, more salsa, tortilla chips, etc.
  4. Recipe from Kraft
http://www.whisktogether.com/2015/01/03/slow-cooker-chunky-chicken-chili/

Slow Cooker Chunky Chicken Chili
serves 6-8

2 cans (15 oz. each) red kidney beans, drained and rinsed
1 and 1/2 cups salsa
1 can (15 oz.) tomato sauce
2 Tb. chili powder
1 tsp. ground cumin (optional)
1 and 1/2 lbs. boneless skinless chicken thighs, trimmed and cut into 1″ chunks
1 onion, chopped
1 cup frozen corn

In slow cooker:  mix the beans, salsa, sauce, chili powder and cumin.  Place the chicken on top.  Place the onion on top of the chicken.
Cook 6-8 hours on LOW or 4-5 hours on HIGH.  30 minutes before cooking is finished, add the frozen corn and stir.
To serve, top with cheese, sour cream, more salsa, tortilla chips, etc.

Recipe from Kraft

Fruit Salsa and Homemade Tortilla Chips

I have been making tortilla chips at home for about 10 years now and from the comments on the web it seems to be a brand new thing.  Back in the day when the hubby and I had little money, I would buy cheap flour tortillas and bake them into tortilla chips.  I’m not sure they were that much healthier, but they were yummy!  Stacy’s Pita chips company has a new sugar and cinnamon chip that you can buy or make to go with this.  I love my fruit, so I’d eat this any time.  Great for an appetizer or side dish at a BBQ, party, shower, etc.

Fruit Salsa
yield about 8-10 servings

2 kiwi, peeled and diced
2 apples – like Golden Delicious or if you like tart ones, Granny Smith – peeled, cored and diced
8 ounces raspberries
1 lb. strawberries, sliced
1 Tb. white sugar (or more if you have fruit that is not as sweet)
1 Tb. brown sugar (optional)
3 Tb. fruit preserves like strawberry, raspberry, apricot, etc., slightly warmed in the microwave

4 flour tortillas
1/4 cup sugar
1 tsp. cinnamon
1 Tb. melted butter OR butter spray

1.  Mix all of the fruit in a great big bowl.  Toss with the sugar and preserves.  Cover and put in the fridge for 1 hour at least.
2.  To make cinnamon sugar chips:  preheat your oven to 400 degrees.  Cut the tortillas into triangles using a pizza cutter.

3.  Place tortillas on a greased cookie sheet or silicone mat on cookie sheet.  Mix the sugar and cinnamon together in a small bowl.


4.  Brush or spray butter onto the tortillas.  Sprinkle cinnamon and sugar on top.  Bake for about 10-15 minutes.  They should be crispy and mine are usually just turning brown a little around the edges.  Cool and eat with the salsa.

Regular Tortilla Chips

flour tortillas
cooking spray like olive oil, canola oil, etc.
Tony’s Creole Seasoning, or your favorite

1.  Preheat oven to 400 degrees.  Like in the recipe above, cut the tortillas in triangles with a pizza cutter.  Lay on a greased cookie sheet.  Spray with cooking spray.
2.  Sprinkle seasoning and bake until lightly golden brown.

Fruit salsa recipe from Allrecipes.com
Tortilla Chips is my own recipe

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