Posted in Slow Cooker, Soups and Stews

Chipotle Chicken Chili

So, last night we competed in the annual Team Van Slyke “Lovers Chili Cookoff”……and we won!

1 Medium Yellow Onions – diced
1 14 1/2 ounce can Diced Tomatoes
1 Tbsp Tomato Paste
3 Garlic Cloves – chopped
2 Cups Chicken Broth
2 Chipotle in adobo – seeded and chopped, plus 1 tablespoon adobo sauce
1 tsp Ground Coriander
1 tsp Salt
1/2 tsp Pepper
2 pounds bone-in chicken thighs, skin removed
1 15 1/2 ounce can Black Beans – rinsed and drained
1 Cup Frozen Corn Kernels – thawed

Combine the onions, tomatoes, tomato paste, garlic, broth, chipotle and adobo, coriander, salt and pepper in a crockpot
Add the chicken thighs making sure the liquid covers half of the meat
Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Remove the chicken and shred, making sure to remove all the bones, add back into the crockpot along with the beans and corn