Fall Chicken Chili

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Prep Time 15 mins
Cook Time 6 hrs
Temp Low
Yield Serves 4 to 8

Tomato base chili with chicken and white beans that is sure to warm you up!!

Ingredients

  • 2 Cans chopped green chilis
  • 1 Can tomatillos
  • 1 Can Chicken Broth
  • 1 Can Rotel Tomatoes
  • 1 Can diced tomatoes
  • 1 Can White Kidney beans (drained and rinsed)
  • 1 lime
  • 1 Whole Small onion
  • 1 Garlic clove (minced)
  • 1 Whole Rotisserie Chicken (cut up in bite size pieces)

Directions

  1. Step One

    Cut up your chicken in to bite size pieces.
    Put in crock pot

  2. Step Two

    Saute Onion and garlic in a pan until tender.
    Add to crock pot.

  3. Step Three

    Add remaining ingredients.

  4. Step Four

    Cook on low for at least 4 -6 hours.

  5. Step Five

    Can top with Cheese and Sour cream and a little cornbread on the side.

Crockin' Reviews Add Review
  1. Charlotte G.

    Charlotte G.

    This was so easy and delicious. Unfortunately, I went to three stores and could not find the canned tomatillos, so I find some cans of salsa verde (first ingredient was tomatillos) and used that instead. I believe that made it more soupy, but that was fine. It also made it a lot more spicy, but we’re from Lousiana, so that was fine, too.

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  2. Heather

    The store didnt have White Kidney beans so I used Navy Beans(small ones). Awesome with the cornbread crumbles up in it.!!

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