A perfect companion recipe to serve with Chicken Chili with 2 Cheeses in Slow Cooker, would be Savory Cornbread with Bell Peppers and Rosemary
Chicken Chili with 2 Cheeses in Slow Cooker
Ingredients
Chicken Chili with 2 Cheeses in Slow Cooker
by Chef Patricia DeMauro
- 1 large onion
- olive oil cooking spray
- 2 pounds boneless, skinless chicken thighs
- 1-2 teaspoons garlic powder
- 1-2 teaspoons chili powder
- 1 cup taco sauce
- 1/3 cup tomato paste
- 1, 15 oz can cannellini beans rinsed and drained
- 1, 15 oz can black beans rinsed and drained
- 1, 8 ounce can corn (drain liquids)
- 1, 8 ounce can green peas (drain liquids)
- 1 tsp garlic sea salt
- 1 -2 tsp oregano
- 1 cup shredded jalapeño cheese*
- 1 cup shredded cheddar cheese
*Jalapeño cheese is a semi-hard cheese that has small pieces of jalapeño pepper in it. It’s really delicious and adds a nice zing to the flavor! The type of jalapeño cheese we used in this recipe was a Monterey jack. Although it would also be perfectly fine to use a jalapeño cheddar cheese if you prefer.
Preparation
- Chop 1 large onion. Coat a 4 quart slow cooker with olive oil cooking spray. Then line the bottom of the slow cooker with the chopped onion.
- Next, chop 2 pounds of boneless, skinless chicken thighs into 2” pieces. Coat the freshly chopped chicken pieces with garlic and chili powder.
- Combine the taco sauce and tomato paste in a bowl. Mix in chicken pieces. Then add this seasoned chicken to the slow cooker and cook on low heat for 5 hours.
- After cooking for 5 hours add cannellini beans, black beans, corn, green peas, garlic sea salt, oregano, Stir as you add each item to disperse them evenly.
- Shred jalapeño cheese and cheddar cheese and place it on top of chili. Cook on low heat for 1 more hour. The cheeses will melt and the aromas are spectacular!
A suggestion would be to serve over rice.
Serves 3 – 4
Mangia!
Credits
CHEF
Patricia DeMauro
MUSIC
Fresh Blues 1 by Charlie Kirby