There are so many things you can do with chicken. Little wonder that it’s my favorite meat to use in the dishes I cook! If for nothing else, this recipe is great for those weeks when you’re just too busy to cook, but abhor ordering out every night. The amount of spiciness is up to you. As shown, the amount of heat you get from this chili is relatively mild (and I’m not very tolerant of spice). This also goes great over rice or pasta, or served with a pan of freshly baked cornbread.
1 (one) 12-ounce can of beer
>#1 Rule on Cooking with Beer: Make sure it’s something you’d drink.
1 (one) 16-ounce can of chili beans
1 (one) 15-ounce can of black beans
1 (one) 15-ounce can of kernel corn, drained
1 (one) 8-ounce can of tomato sauce
1 (one) package of chili seasoning
~2.5lbs of boneless, skinless chicken breast (roughly three pieces)
Sour cream and shredded cheddar cheese for topping
Tortilla chips or corn chips (like Fritos) for dipping
1.) Mix together beer, beans, corn, sauce, and seasoning in the slow cooker’s pot.
2.) Dip in chicken and make sure all pieces are coated and/or submerged.
3.) Cook on low for 4-6 hours.
4.) Remove chicken and shred. Then place meat back into the chili, stir thoroughly, and cook for another hour or two.