HomeSlow Cooker Chili Con-caucasian

Chili Con-caucasian

Posted in : Slow Cooker on by : Daphne


1 can Cooking Oil Spray (Pam)1 Tbsp. Olive Oil1 pound Chicken Breast, skinned, boned, diced1/2 C. Shallots, chopped3 Cloves Garlic, minced1 can Tomatillas (18 oz.), drained and coarsely chopped1 can Rotel Tomatoes, chopped but not drained1 can Chicken Broth (13 oz.)1 can Chopped Green Chile Peppers, not drained1/2 tsp. Oregano flakes1/2 tsp. Coriander Seeds, crushed1/4 tsp. Ground Cumin2 cans Cannellini Beans, drained3 Tbsp. Fresh Squeezed Lime Juice1/4 tsp. Black Pepper1/4 C. Sharp Cheddar cheese, grated


Spray a large skillet with Pam, add Olive Oil, and heat on medium high until hot. Add diced Chicken and sauté for 3 minutes or until done. Remove chicken from pan and set aside. Add Shallots and Garlic to the pan and sauté until tender. Stir in Tomatillas, Rotel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crock pot and cook for 8 hours.