Sunday, February 9, 2014

Shredded Chicken Chili Slow Cook

This was big pot of dish since I have to bring this to our church for our annual Chili Cook Off. I chose this recipe from here, a very healthy version of chili. I used chicken breast (99% fat free), how lean can this get :) ) without loosing the savory taste. I cooked my beans myself using dry black beans and dried kidney beans.

I changed up a little on the recipe ( as usual .. touch of Joanne's ).

Here is my recipe:

1 cup corn (this I used from a can )
6 oz tomato paste  ( I guess this is optional )
2 can of 28 oz Diced Tomato
1 cup of black beans
1 cup of kidney beans
1 medium onions (chopped)
1/2 red pepper (chopped)
1 cup water
2 Tbs worshershire sauce
2 Tbs brown sugar
1/2 Tbs korean chili powder ( this is very very hot, I dare you to use 1 Tbs )
1 Tbs cumion
2 lbs of chicken breast ( whole, don't cut them, they will be shredded later) ( about 3 pieces )

Put all ingredients in slow cooker and cook on high for 4 to5 hours.
Give a stir after each 2 hours.
Take out chicken one piece at a time, shred chicken with fork and knife and put torn chicken back to slow cooker.

Cook for another 1 hour.
Chili is ready to serve after 6 hours or more.
Keep slow cook on low if not ready eat.
Serve warm. (recipe can be cut to half )

Reheat next day on leftovers, tastes even better over night.

1 comment:

  1. This surprised me that it was so tasty. I am a traditional hot chili with beef kind of guy. But when you use top notch ingredients and add in some TLC you get something that tastes really, really good.