slow cooker chicken chili

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Here’s another one of Banjo Man’s favorites this winter.  I adapted three different recipes I found online and came up with this version:


Put these into crock pot:  1 package of chicken tenders, cut into chunks
1 TBS cumin seeds
enough water to cover the chicken, plus an inch
Cover and cook on high until chicken is cooked and tender.


1 TBS “Better Than Boullion” chicken boullion
1 cup chopped onion
1 cup chopped pepper (I used a frozen mix of red, yellow and green peppers)
1 TBS minced garlic
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1/4 chopped jalapeno (I buy this by the jar)
3 cans white beans, drained and rinsed

Into blender:

1 can drained white beans
1 cup chicken stock

Add to crock pot.

Add chicken broth/stock to adjust the liquid to cover the beans, etc. but not be too watery.

Cook as long as you want.

Thirty minutes before serving add:

3/4 cup milk mixed with 2 TBS masa (corn flour) or corn meal
1 lb. grated Monterey Jack cheese (optional)

(It should be creamy but not as thick as a chowder.)


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