CHICKEN CHILI USING SLOW-COOKER
MAKES 6 SERVINGS.
1 bell pepper, cored, seeded, diced
2 Cubanelle peppers, cored, seeded, diced
1 onion, diced
2 pounds boneless skinless chicken thighs
1 1/2 tsp chipotle chile powder
3/4 tsp salt
14.5 oz can chicken broth
15 oz can hominy, drained
15 oz can cannellini beans, drained, mashed
1/4 cup sour cream
PESTO---
1 cup cilantro
1/4 cup pumpkin seeds
1 clove garlic
1/8 tsp salt
1/8 tsp pepper
2 tbs oil
1 tbs lime juice
CHILI---Combine peppers and onion in a slow cooker. Season chicken with chile powder and 1/2 tsp salt. Place on top of peppers and onions. Add broth, cook on low 8 hours. PESTO---Combine cilantro, pumpkin seeds, garlic, salt, pepper, oil and lime juice in a blender. Process until fairly smooth. Remove chicken from slowcooker, shred. Stir chicken back into slowcooker along with remaining salt, hominy and beans. Spoon into bowls, top with sour cream and pesto. SERVE AND ENJOY WITH CRACKERS IF DESIRED...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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