Chicken and Corn Chili
Decided to try this for a summer gathering at my house and it went over so well! As with most things crock-pot, it was so easy, but it was also delicious.
I did tweak it a little. I doubled the recipe but only used 6 chicken breasts which was more than enough. I ended with a little less "soupiness" than I was hoping for, if I do it again, I will shred the chicken a little less and leave it more intact. I also used black instead of pinto beans and frozen corn instead of canned corn and put everything in at the same time rather than doing the chicken first, this might have been the reason a little more liquid disappeared too. Finally, I cut up a couple chopped poblano peppers to add some kick, I think the dish may have been a little too bland without them.
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Jun. 20, 2013