Hey there Honey's and New-Bees!

I’ll admit it, typically I’m not the biggest fan of chilli. I know this probably isn’t the most popular statement but, for years I’ve attempted to make it and didn’t enjoy it… This sentiment was not just towards my own chilli but any chilli I’d ever been served. I actually dreaded SuperBowl parties because it’s always the main course on the menu and I don’t want to be that person who “snubs” the hosts’ and other guests’ food…

I really have tried to enjoy it – I love beef, I love pork, tomato sauce, and stewed veggies… but for some reason I just never enjoyed chilli. That was until I accidentally made chicken chilli in my slow cooker. While trying to make use of ingredients I had on hand rather than go out to the store in a snowstorm I accidentally found a chilli recipe that I not only enjoy but love!

What I thought was a gamble turned out to be a major success! The chicken pulled apart, the corn and tomatoes blended into a thick creamy soup… Since it smelt like chilli and looked like chilli, I figured why not throw in a can of beans? Since I didn’t have kidney beans, I threw in a can of chickpeas (in keeping with the spirit of using what I already had), and topped the dish with a dollop of sour cream.

It was delicious, it was nutritious, and is now my go-to chilli that I happily bring to share with others for SuperBowl. It may not be fancy but it’s delicious, nutritious and always reminds me that you can always come up with some wonderful dishes with what you already have on hand in your pantry essentials. That being said, although the recipe I’m sharing below is my chicken chilli recipe, the recipe is always evolving and I will change things up from time to time depending on what I have on hand (like adding a green pepper, or hot chilli’s, bacon, zucchini etc…) so feel free to get creative and please share your favorite variations!

Pat dry your chicken and using a meat cleaver chop it in half and remove the chicken backs (those small rib like bones). Alternatively, if you don’t have a cleaver you can use a pair of kitchen sheers and cut to chicken in half, starting at the chicken cavity.  Once chicken is halved use a paring knife to remove the skin. As you can see from the picture I didn’t remove all the skin, I left some of it on because it can be tricky and time consuming to completely skin the bird, also I find that the little extra fat  I leave on adds a nice flavour without making the dish greasy.

If you’ve a little squeamish about cutting up and skinning a whole raw chicken, and/or you just don’t have a whole chicken on hand you can always opt to use 3-4 large chicken breasts instead. I like to use a whole chicken because I find it a nice blend of white and dark meat flavor but the choice is completely up to you depending on your preferences.

Whatever you choose, place your chicken on the bottom of the slow cooker and sprinkle with a 1/4 of your seasoning, then start prepping everything else.

Now that your chicken is in the pot, coarsely chop your onions and peppers. Although this recipe calls for 2 red peppers I like to switch things up and will use sub out one of the red peppers for another colored pepper. The choice is really up to you what you choose to use and know that you can also add other veggies to the dish if you like (zucchini is a really great addition), so feel free to get creative. Once your veggies are chopped toss them into the slow cooker over your chicken, then add your chickpeas (drained and rinsed), cream corn, and stewed tomatoes (partially drained).

Last but not least you want to add a little liquid to your slow cooker so add half a cup of chicken stock, then mix in your seasonings making sure the veggies get well coated. Once done cover and slow cook on low for 8 hours or high for 4 hours.

Once ready remove boned and shred chicken with a fork if it hasn’t pulled apart on its own. Serve on it’s own or on a bed of Mexican fried rice with a dollop of sour cream and fresh cilantro!

Hope you enjoy and please let me know how it turned out!