Thursday, September 26, 2013

Slow Cooker Chicken Chili

1 to 1.25 pounds boneless, skinless chicken breasts cut into 1-inch pieces
2 tsp ground cumin
1 tsp dried oregano leaves
1 tsp ground cayenne pepper
1/2 tsp salt
1 medium onion, chopped
2 cans (15 oz. each) cannellini beans
4 cloves garlic, minced or pressed
1 serrano chili, finely diced 
1 can (4 oz.) diced green chilies 
2 1/2 cups chicken broth

In a small bowl mix cumin, oregano, cayenne and salt. Sprinkle chicken breast pieces with spice mixture. Fill the bottom of the crockpot with chopped onions. Place chicken breasts on top of the onions. Add in beans, garlic, serrano, green chilies and chicken broth. Cook on low for 8 hours or high for 4 hours. 

What are your favorite cold weather foods? I’m usually partial to soup, but I’d love to get some new ideas!