Chicken Chili Elizabeth like chicken chili better than regular chili. Either way this is comfort food that will warm you.
Servings: 8
Prep time: 30 min
Cooking time: 3 to 6 hrs
Directions Soak the beans in 6 qt of water, 1 tsp of Bragg's natural apple cider vinegar and 1 tsp of salt overnight. Drain the beans and transfer to a crock pot. Add all of the ingredients except the sour cream. Set on high for 1 hr then turn to medium for 2 or 3 hrs. You know the longer you cook chili the better it is. About 15 min before serving stir in the sour cream and let stand until serving time. Crock pots vary in temperature, many only have high and low. Make sure the chicken is cooked. If you are going to put it on before work and let it cook all day low is probably your best option. I prefer to cook the beans with the onions and spices 1 hr on high, then 2 or 3 hrs on low, then add the chicken and cook for about 2 more hrs or until the chicken is done. Then I add the milk and turn it back to high to get it piping hot for serving. Chicken is done long before the beans really break down well. Adding it later gets you chili with tender juicy chicken and beans with broth that are simmered to perfection. Alternative Recipe Ideas
Return to Recipe Index This recipe brought to you by Chef Gary from Rocky Creek Valley Farm |