Good Ole’ Tschikof Family Chicken Chili (a staple meal in our house). I had to type this up for a friend this weekend so I figured I might as well post it, right! There are two ways to cook this…slow cooker for an easy throw it in in the morning and come home to a meal…or my usual...”I forgot to thaw something out so what in the heck am I going to make” quicker meal…either way is great!
Slow cooker version…
Chicken breasts/tenderloins (basically any bone-free chicken you want to use)…throw it in (frozen or uncooked)
2 cans of any white beans you have, I like to use 1 can of great northern and 1 can of pinto1 can of chopped green chili’s (we roast our own every year and then freeze them but the can is good too)
16 Oz. chicken broth…there are many different GF versions out there (eyeball it, you want enough juice to cook the chicken)
Small chopped onion (optional of course)
1 tsp of cumin
1 tsp oregano
1 tsp coriander
I like to put the chicken on the top so I can pull it out easily at the end and shred it…then put it back in.
Cook on low for about 7 hours or on high for about 4 hours (times will vary). At the end of cooking time, pull the chicken out and shred it up with two forks and stir it back in. I like to serve mine with some cheese, sour cream, and tortilla chips (crushed) on top but you could also use Fritos.
For the not so slow version, just cook your chicken first (I cook mine with a little water in the frying pan) and then add all the ingredients into a big pot and boil. Enjoy!
Slow cooker version…
Chicken breasts/tenderloins (basically any bone-free chicken you want to use)…throw it in (frozen or uncooked)
2 cans of any white beans you have, I like to use 1 can of great northern and 1 can of pinto1 can of chopped green chili’s (we roast our own every year and then freeze them but the can is good too)
16 Oz. chicken broth…there are many different GF versions out there (eyeball it, you want enough juice to cook the chicken)
Small chopped onion (optional of course)
1 tsp of cumin
1 tsp oregano
1 tsp coriander
I like to put the chicken on the top so I can pull it out easily at the end and shred it…then put it back in.
Cook on low for about 7 hours or on high for about 4 hours (times will vary). At the end of cooking time, pull the chicken out and shred it up with two forks and stir it back in. I like to serve mine with some cheese, sour cream, and tortilla chips (crushed) on top but you could also use Fritos.
For the not so slow version, just cook your chicken first (I cook mine with a little water in the frying pan) and then add all the ingredients into a big pot and boil. Enjoy!
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