Throw this into the slow cooker in the morning before you head off to work, and all day you'll be able to enjoy the satisfaction of knowing exactly what you're going to have for dinner. Using chicken rather than beef in this recipe makes it lower fat than your standard chili. Feel free to amp up the cayenne pepper if you really like the heat.
1 tablespoon olive oil
3 cups chicken (dark or white meat) cut into bite-size pieces
1 onion, chopped
6 cloves garlic, minced or crushed
6 cups water
4 cups chicken broth
One 1-pound package dried Great Northern beans, rinsed and picked over
Two 4.5-ounce cans green chiles, drained and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 cup shredded Monterey Jack cheese
Taco chips for serving
How to Make It
Heat oil in a large pot over medium heat. Add chicken, onion, and garlic and cook, stirring, until onion is tender and chicken is cooked through.
Transfer mixture to a 4- or 5-quart slow cooker. Add remaining ingredients, except cheese and taco chips. Cook 30 minutes on High.
Depending on your schedule, you can either leave the slowcooker set on High and your chili will be ready in 5 hours, or you can switch heat to Low and let it cook 9 to 10 hours.
To serve, ladle chili into individual bowls. Top each with cheese and serve with chips on the side.
I agree that the recipe is incomplete, but it is obvious that it needs to cook on low in the slow cooker for the rest of the day...as it implies above in the introduction to the recipe...I would do that and then rate it based on the taste and not on the fact that you actually thought you needed a slow cooker for a 30 minute duration....sure they made a mistake, but all the ingredients were accounted for and it was not hard to figure out the rest of the directions. I have also made mistakes in my life...we all have. I love myrecipes.com and read the posted recipe every day and try many of them...thanks.
It is obvious that step 3 was omitted which is no big deal if you've ever used a slow cooker before. I did high for 30 minutes and then low for 9 hours and it was a very good chicken chili recipe. I did everything as written in the ingredients and it is a decent recipe.
I'm sure the rest of the recipe was inadvertently omitted, and that after the 30min. on HIGH, you are probably supposed to turn the slow cooker down to LOW and continue cooking for several hours. Doesn't anyone proofread these things? Or read the comments???
Fire the editor! This recipe cannot be done in 30 minutes, obviously. I can't even see where that figure came from in the recipe. The large amount of broth is only needed if you use the dry beans and hope they will both cook all the way over the course of the day and also absorb the flavor of the rest of the food. I would use canned beans and way less broth, just as I use canned kidney beans for beef chili. The combination sounds OK.