Let it be noted that the dish herein described has not been dubbed Chicken Comfort Chili. It is a good bet that our backyard hens would find little comfort in knowing that chickens can be consumed in a chili. In fact, they would find it quite discomforting to know that we eat chicken in any form. I do my part to hide this bit of” food chain” truth from them by painstakingly moving the grill to the front yard when firing up some tasty grilled chili wings (look for the recipe- as soon as I can disengage the Weber from our glacial backyard).
15 oz can pinto beans, drained
4 oz can green chiles
1 ½ T fresh jalapeno, minced
1 pound boneless chicken breast, cubed
½ C bloody mary mix
2 C chicken broth
1 t French Thyme
1 t cumin
1 T chili powder
4 cloves garlic mixed
Add ingredients (except cornstarch) to the slow cooker and cook on low 8 hours.
Remove 1/4C of broth from the crock pot. In a cup, mix the broth with 1T of cornstarch.
Add cornstarch mixture to crock pot, turn to HIGH and cook 30 additional minutes.
Serve on rice topped with fresh cilantro.
The ITP liked the dish. It sported a mild flavor and soupy consistency which did well to complement the nutty-graininess of the brown rice. For my taste, it need hot sauce in fairly substantial amounts. Additionally, I would remake this by not only ratcheting up the heat (triple the jalapeños) , but I’d cook it on the stovetop. Chicken seems to have a more pleasing consistency when it is made with higher, shorter heat. Crockpot chicken tends to be a touch soggy.