In this chili, chipotle in adobo and a slow cooker team up to turn juicy and moist boneless, skinless chicken thighs into a somewhat spicy and couldn't-be-easier chili. I often make chili with ground chicken or turkey, which we all love, but it was nice to change it up with real cubes of chicken. This one is a definite weeknight keeper.
The unparalleled pleasure of walking into your home at the end of a long day to be greeted by the scent of a cooked meal is hard to overstate.
Slow Cooker Chicken Chili
1 cup chopped yellow onion
2 medium carrots, peeled and sliced
4 cloves garlic, minced
2 tablespoons pureed chipotles in adobo sauce
1 (28-ounce) can diced tomatoes, with juices
2 tablespoons chile powder
2 teaspoons ground cumin
1 (15 1/2-ounce) can black beans, drained
3 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
2 green onions, trimmed and chopped
Juice of 1 lime
Kosher salt
Shredded cheddar cheese or Mexican cheese blend
Sour cream
In a large slow cooker, combine the onion, carrots, garlic, chipotles in adobo, tomatoes, chile powder, cumin and beans. Stir to combine, then add the chicken and stir again. Cook in the slow cooker on high 4 to 6 hours, or low 6 to 8 hours. Stir in the green onions and lime juice just before serving. Taste, then season with salt. Serve with shredded cheese and sour cream on the side.
Makes 8 servings.
Food on 01/27/2016