This was terrific, and I highly recommend not only using thighs…but then spooning them out at the end, removing any fatty bits, and shredding them before mixing the perfect meat all back in and serving it up. Borrowed from Smitten Kitchen, I soaked my beans beginning the evening before in the allotted amount of broth and water (5 1/3 cups total) with the onion and garlic. It then took about 3 minutes the following morning to ‘make dinner’ – enjoy!
Chicken Chili (Slow Cooker)
2 2/3 c. small dried beans (I used half black and half red (not kidney))
5 1/3 c. broth and/or water (I used a 1 L box of chicken broth and then used water for the rest)
1 small onion, chopped small AND 3 cloves of garlic, minced
2 lbs. boneless, skinless chicken thighs
1 T. EACH cumin AND chili powder
2 t. EACH dried oregano AND kosher salt
1 can (796 mL/28 oz) fire roasted crushed tomatoes (I found mine at Planet Organic)
For Serving: lime wedges, chopped green onion, avocado slices, sour cream, chopped cilantro, hot sauce
As I mentioned, I put the beans, broth and water, as well as the chopped onion and garlic in my unplugged slow cooker the evening before. I don’t think this is necessary from a bean cooking perspective, but it does save that bit of time in the morning. The day of cooking, put everything else into the pot, give it a stir, put the lid on and cook on LOW for 8 to 10 hours (I’m also pretty sure that HIGH for 5 or 6 hours would work just as well). Serve with all of the trimmings that you can come up with and dive in…if there are any leftovers, they freeze really well!
- Category: Chicken, Beans, Mexican, Slow Cooker