Ingredients:
- 1 pound chicken breast halves or tenders
- 6 cups water
- 2 cans (approx. 14.5 oz. each) chicken broth
- 2 cans (8 oz. each) cans tomato sauce
- 1 onion, diced
- 1 cup frozen yellow corn
- 1 carrot, sliced
- 1 celery stalk, diced
- 1 can (14.5 ounces) can diced tomatoes
- 1 15-ounce can red kidney beans, plus liquid
- 1 jar (4 ounces) diced pimiento, drained
- 1 jalapeno, diced
- 2 teaspoons chili powder (or more to taste)
- 1 teaspoon cumin
- 1 clove garlic, minced (can substitute garlic powder)
- 1/2 teaspoon salt
- dash basil
- dash cayenne pepper (or more to taste)
- dash oregano
- Optional garnishes:
- sour cream
- minced parsley
- shredded cheese
- diced tomatoes
Preparation:
Place all ingredients in slow cooker/Crock Pot and ideally cook on high for 2 hrs, then low for 6 additional hrs. Or can be cooked on low for 8 to 10 hours. Your mileage may vary.*You can cube your chicken breasts before placing in slow cooker/Crock Pot or shred after cooking. We first quarter each breast fillet and then shred after slow cooker/Crock Potting by simply 'squishing' with a flat bottomed wooden spoon one or two hours before finished cooking. Our personal preference is for shredded meat be it poultry or beef (as opposed to cubed) as it subjectively seems more flavorful and aesthetically pleasing.
More Chicken Chili
Crockpot Chicken Chili
Chicken and Black Bean Chili
Favorite Chicken Chili
Will's Chicken Chili
Southwest Chicken Chili
Chicken Recipe Index
Chicken Breast Recipes
Chicken Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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