This chili is based on Jimmy Fallon's Chili for Martha Stewart 2009, but with chicken. Have fun with your crockpots! I know this isn’t a new recipe ( hope to have one up soon!) but it is my most “hands-off” thing I could find. —purduetina
What You'll Need
oil for crock and skillet
boneless, skinless chicken breasts and/ or cutlets or some of both!
1 1/2 teaspoons
cans (28 ounce) diced tomatoes
can (15 ounce) kidney beans
bottle Guinness extra stout
can (~15 ounce) creamed corn
grated cheese (for serving)
Cook onion and garlic until translucent, maybe a little brown, 5 minutes in skillet on medium heat.
In a large, (or even just a 5 quart crockpot- all of this chili will fit-barely) add all ingredients- except the chicken- including liquid with tomatoes (add kidney beans later if you prefer that texture). Stir to combine, then add chicken breasts and cutlets. Be sure chicken is covered.
Cook on high for about 6 hours. Remove chicken breasts and carefully shred with two forks. Cutlets can be broken into smaller pieces (not shredded) for some variety- some shredded chicken and some larger chicken chunks. Cook for about another hour or serve immediately. Don't worry about cooking with the lid off to thicken.