Crockpot Green Chicken Chili
It seems like I use my crockpot the most during warmer months. It's a great way to cook without making the house too hot. I cook pinto beans in the crockpot and bag them up for the freezer to use as needed.
I always have a frozen bag of boneless, skinless chicken thighs in the freezer too.
I decide what to make based on what I have on hand. I pulled out two yellow onions, four pearl onions and large garlic out for the chili.
Chop, chop, chop!
Did you know that the giant garlic is much milder than small garlic? I used one giant clove.
I put eight frozen chicken thighs in the pot and added the chopped onion and garlic.
I poured one can of beer over that and sprinkled it with salt and pepper.
I cooked it on low for eight hours, till it fell apart. I added 3 tablespoons of cornstarch mixed with
a half of a cup of water to thicken. Then I added two small cans of green enchilada sauce (Las Palmas) and two bags of pinto beans.
I topped it off with some shredded cheddar cheese and crushed tortilla chips. It was really easy, cheap and good!
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