I’m so glad you enjoyed it so much, Jamie! Unfortunately, I am not sure how to turn this into a crock pot version. Cooking the onion and garlic are key here to provide a great flavor. You could always make it and then transfer it to a crockpot.
]]>Hi Sam! I can’t wait to give this a try! I was curious, is there any way this could be turned into a slow cooker version? Would you follow the same recipe, just let everything cook together on low for 4 hours or so? Any tips would be appreciated, unless this is just a recipe that begs for the stovetop. I’m fine with that, was just wondering! Keep up the great recipes!
]]>I’m so glad everyone enjoyed it so much, Carol! Sounds like you took a lot of time to care for the chili. 🙂
]]>Made this for my Book Club. Everyone has seconds and raved about it. I started this two days before serving, and made about 1-1/2 times the recipe. I used a little over 3 lbs. of boneless, skinless chicken breasts that had been marinated in my favorite butcher shop’s Baja seasoning, used all the marinade plus 1 cup of chicken broth, and cooked it in my Crock Pot on low heat for 8 hours, until the chicken started to fall apart when poked with a fork. I cooled the pot until I could touch it, and put it in the refrigerator overnight, including the juices. The next day I shredded the chicken, and made the chili recipe, using all the cooked chicken broth, plus another 2 cups of broth. I followed the recipe, except that I used only two cans of beans, rather than the three cans it would have called for, due to the increased recipe. (I used 24 oz. of frozen sweet corn instead), and 1/8 tsp cayenne pepper. I cooked it to a boil and let it simmer for 15 min. Then I put it in the refrigerator overnight, to let the flavors blend.
About three hours before serving, I took it out of the refrigerator, heated it covered, to simmering, removed the cover, and let the mixture simmer down to the point that the mixture was thick enough to slightly hold its shape when I pulled my mixing spoon through it. I then mixed in the sour cream. I served it with crushed Fritos, shredded Monterrey Jack cheese, extra sour cream, and fresh chopped cilantro (which no one touched). It was a huge hit, and everyone wanted the recipe.
]]>I’m so glad he enjoyed it so much, Miriam! 🙂
]]>I’m so glad you enjoyed it so much, Jack! 🙂
]]>I’m so glad you enjoyed it so much, Lori! 🙂
]]>I’m so glad everyone enjoyed it so much, Vicki! 🙂
]]>Hi Kathy! Sorry about the confusion, I have modified the recipe to try and make it more clear. I hope that helps!
]]>I am so glad you enjoyed it so much! 🙂
]]>I’m sorry for the confusion, Shirley! I have clarified it. 🙂
]]>I’m so glad you enjoyed it so much, Terri! 🙂
]]>I am so glad that he LOVED it, Josanne! I hope that you enjoy your dinner tonight too! lol. 😉
]]>My husband raved about this dish. I haven’t stop hearing about it since last week in fact, I’m requested to make it again tomorrow.
]]>I am so glad that your family enjoyed it, Emily. Paired with homemade biscuits is a wonderful dinner combo. Thanks for commenting. 🙂
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