Mmm, this recipe comes from 5 Heart Home, one of my favorite Weekend Potluck contributors. If you are looking for delicious recipes, then head on over to Samantha’s site and have some fun going through her site.
I have her permission to share this with you all for day 6, and the final day of our Chicken Challenge!
Hey, even the Lord needed rest on the 7th day!!! 😉
I hope you have found some new delicious Chicken recipes to try out. At the bottom of this post, I will also link some of other favorite, already blogged, Chicken recipes!
Adapted from Samantha at 5 Heart Home
FOR THE CHILI:
- 4 whole Chicken Breasts Cooked And Cubed
- 1 pound Dry Great Northern Beans, Rinsed And Sorted
- 8 cups Chicken Broth
- 3 cloves Garlic, Pressed
- 2 cans (4 Oz Each) Diced Green Chilies
- 1 whole Jalapeno, Seeded And Diced
- 1-½ teaspoon Cumin
- ½ teaspoons Paprika
- Pinch Of Cayenne Pepper (optional)
- 1 cup Milk
- 2 Tablespoons Corn Meal
FOR THE TOPPINGS:
- Fresh Cilantro, Washed And Chopped
- Shredded Taco Cheese
- Avocados (cubed)
- Fresh Jalapenos
- Sour Cream, Salsa, Pico De Gallo
- Crushed Tortilla Chips
Boil, season and shred, 4 chicken breasts, put in fridge for later.
Rinse and drain dry beans and place in the bottom of a large slow cooker. Add chicken broth in, followed by pressed garlic, green chilies and chopped jalapeno and listed seasonings.
Cook on low for 8-10 hours, or until beans are tender.
An hour before serving, carefully warm milk with 2 T corn meal, and pour into slow cooker. Add shredded chicken and stir well to combine.
Cover and cook last hour.
Prep all your bowls of toppings, and once chili done, serve buffet style, allowing everyone to top their own bowl of chili.
So hearty and delicious!
Thanks for letting me share your recipe today, Samantha!
Other favorites from Chicken Suppers Past: