Let me tell you folks, sister makes the best chicken chili you could ever hope to eat. Just put all these ingredients in your crock pot and let it cook all day. You can go off and leave it while you do your washing, your ironing or go up in the woods and pick up your hickory nuts and black walnuts. And child, if you make one of them good black walnut cakes, would you send me a little piece of it. I ain’t had no black walnut cake in a coon’s age and I would bless your heart every day if you did send me some. But getting back to sister’s chicken chili. I know you will love it just as much as I do. Just don’t tell sister I said so. I don’t want her getting the big head.
Honey, sister makes some of the best chicken chili you ever put in your mouth. If you have a busy day coming up, put all this stuff in your slow cooker and when you get home tired as all get out, your supper will be ready and waiting. You won’t get nothing as good as this at a fancy restaurant. Mine is purty good too if I follow sister’s recipe. Sometimes I decide to add a little of this and a little of that but sister tells me right quick not to mess with her chicken chili. She don’t think much of my cooking anyway and she don’t mind telling me to do it the way she tells me to or go fly a kite, whichever one I’d druther. So let me advise you to follow sister’s directions just like she wrote them down or you will never hear the end of it. And I tell you child, you don’t want sister to get on no war path with you.
1 tablespoon canola oil
1 large green pepper, chopped
1 large jalapeño pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon garlic, chopped
1 tablespoon plus 1/2 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 pounds bone in split chicken breast, skin removed
2 cans (14.5 ounces each) cannellini beans, drained and rinsed
1 tablespoon lime juice,1/2 teaspoon salt
1 cup low sodium chicken broth
Heat oil in a large non stick skillet over medium heat. Place peppers,
onion, garlic,1 tablespoon cumin and 1 tablespoon coriander in skillet,
cover, cook, stirring for 6 minutes.
Transfer vegetables to slow cooker, add chicken, beans and broth. Cover,
cook on High for 4 hours or on Low for 6 hours.
Remove chicken with slotted spoon. Check liquid for bones. Stir in remaining
1/2 teaspoon each of cumin and coriander, lime juice and salt.
Shred chicken meat, stir into slow cooker and serve.
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