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This hearty ranch chili practically cooks itself
boneless, skinless chicken breasts
1 pound
2 teaspoons
chili powder
1 teaspoon
large onion, diced
1
diced green chiles
2 cans (4 ounces each)
Great Northern white beans, drained and rinsed
2 cans (15 ounces each)
chicken broth
3 cups
optional garnishes: fresh cilantro, canned corn, shredded cheddar cheese, sour cream, diced avocados
For safe meat preparation, reference the USDA website.
Place chicken breasts in the pot of a Crock-Pot® Slow Cooker; sprinkle with the seasoning mix and chili powder. Stir in the onions, green chiles (with liquid), beans and chicken broth.
Cover and cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
Remove chicken, shred and add back to the slow cooker. Cook on high heat just until warmed through and slightly thickened.
Serve warm, topped with garnishes of choice.
Place chicken breasts in the inner pot of your multi-cooker, then sprinkle with the seasoning mix and chili powder. Add in the onions, green chiles (with liquid), beans and chicken broth.
Turn on your multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” Remove chicken, shred with two forks and add back to the pot.
Switch multi-cooker to sauté mode. Stir until warmed through. Serve warm, topped with garnishes of choice.
* Always follow manufacturer’s instructions.
