Sunday, October 30, 2011

Cook-All-Night Chicken Chili

Good for game night! You can double or triple this recipe, depending on the size of your slow cooker. Cut up the ingredients and put everything in the pot before you go to bed. Let it cook all night and it will be done when you wake up. Then you can cool it, put it in the refrigerator, and reheat it when you are ready. The hint of chocolate adds a little complexity.

4 skinless, boneless chicken thighs, trimmed of fat
2 green peppers, diced
1 onion, chopped (plus some extra for topping)
4 Roma tomatoes, chopped
2 cloves garlic, minced
1 tablespoon jalapeno pepper, chopped
1 15 oz. can diced tomatoes
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons cumin seed, *(optional: toast the seeds, cool, and grind in a spice grinder, or cut them up with a large knife.)
¼ teaspoon cinnamon
¼ teaspoon cilantro, chopped

*To toast the cumin seed: Put the seeds into a dry skillet. Turn heat to medium and stir just until the seeds begin to smoke and start to darken. Remove immediately.

Put all ingredients into your slow cooker. (You do not need to cut up the chicken thighs.) Turn to low and cook overnight or for about 8 hours. The chicken thighs should fall apart and shred easily.

Serve with additional chopped cilantro and onions.


V@WhimsyLamb said...

This looks awesome! will definitely be making this soon!

Maureen said...

Thanks for posting! I've made this quite a few times already. I'll be posting more slower cooker recipes in the coming months.