Do you guys know about e-mealz(dot)com? There's a link in my sidebar. They have wonderful recipes. Last week we tried this great chicken-corn chili, and it was delicious! Easy and yummy - the perfect combination for me! Plus, you cook it in the crockpot, which I love. It was perfect for a crisp fall evening.
If you try it, let me know what you think. Hope you enjoy it as much as we did!
Chicken-Corn Chili
4 boneless chicken breasts (did you know you can put frozen chicken in the crockpot? I used frozed chicken breasts for this recipe...just put them in the crock frozen....and cooked it on LOW all day....about 9-ish hours)
one 16 oz jar salsa
1-2 tsp garlic powder (to your taste)
1 tsp ground cumin
1 tsp chili powder
salt and pepper to taste
two 11 oz cans Mexi-style corn (or I used southwest style corn, with black beans in it) - undrained
one 15 oz can pinto beans - undrained
Place all ingredients except corn and pinto beans in a crock pot and cook all day. About 20 minutes before ready to serve, shred chicken with a fork (right in the crock) and add the corn and pinto beans. (Mine came out a little bit thick, so you may need to add just a little chicken broth. I would wait until after you shred the chicken and add the canned ingredients, then see how thick it is.) Stir well and heat until corn and beans are heated through. Serve with cornbread.
YUMMY!
1 month ago
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