Yesterday started off rather overcast with that faintest hint of yet another false Fall in the air. When that happens, we both get a craving for chili.
I had lots of errands to run, so the slow cooker to the rescue. I browned the chicken and onions together with some garlic and then added the remainder of the ingredients to the slow cooker. A few hours later, a late lunch was ready to enjoy!
1 lb. boneless skinless chicken tenders, cut into 1/2" cubes
1 small red onion, diced
2 T. minced garlic
1 envelope McCormick chicken chili seasoning
3 cups chicken stock (divided)
2 cans white chili beans, drained and rinsed
1 can Rotel tomatoes (your favorite flavor)
Toppings: shredded cheese, jalapenos, cilantro, sour cream
In a large skillet, add a tablespoon of olive oil over medium high heat.
Add the chicken and onions and let cook for 4 - 5 minutes, stirring frequently until the chicken has browned and the onions are beginning to soften. Stir in the garlic and let cook another few minutes.
Turn off the heat and add the chicken chili seasoning packet and stir to coat the chicken.
Stir in one cup of the chicken stock to deglaze the skillet. Make sure you get all the browned bits!
Add the chicken to the slow cooker along with the remaining chicken stock, beans, and Rotel tomatoes. Give everything a good stir and set the timer for 2 hours on high.
I lowered the temperature to low for another hour.
Ladle up a bowlful and pick your favorite toppings. I chose pickled jalapenos, cilantro, and thick cut Mexican blend cheese.
You can serve with cornbread, crackers, or Fritos!
Different, but looks tasty.
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