Chicken Chili

May 4th, 2011 by Gail Davidson
Chicken for Chili

Chicken for Chili

Here’s a guest post from my mom!

Chicken Chili

I usually make it this Chicken Chili in the crockpot for about 10 hours, but I have also made it on the stove and let it simmer about an hour.  The flavors meld overnight so it is better the next day!  I call this semi-homemade!  Great use of pantry items and leftover chicken.


You can brown a ½ cup onion and/or a ½ cup green/red peppers if you wish.

Add about two cups of precooked chicken cut in bite size pieces  (I usually

make this the day after we’ve had chicken.)

One 48 oz. jar of Randall’s mixed beans rinsed and drained (but you can use

any type of bean you like…I like the variety.)

One small can of corn with any of its juices.

One can of diced tomatoes is optional- I use the garlic roasted ones.

32 oz. of chicken broth - you can water if you need more liquid.

One small jar of salsa - I used mild…that gives the seasoning.

Simmer for 1 hour on the stove or 8 to 10 hours on low in a crockpot.



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