Crockpot Chicken Chili
6 slices lean bacon, cut into 1-inch pieces
2 T. flour
4 uncooked chicken breasts, cubed
1 large onion, chopped
6 cloves garlic, minced
2 fresh tomatoes, chopped
1 or 2 fresh jalapeños, sliced (seeds removed)
1 bunch cilantro, chopped
2 (15-oz.) cans Great Northern beans
2 (4-oz.) cans green chilies
2 (14-oz.) cans low sodium chicken broth
2 T. ground cumin
1 T. oregano
1 T. cayenne pepper
Tortilla chips, sour cream and Mexican cheese for garnish
Cook bacon in large stockpot; drain grease. Place flour in zipper-top bag; add chicken and shake to coat. Add chicken to bacon crumbles; lightly brown.
In a crockpot, combine onion, garlic, tomatoes, jalapeños, cilantro, beans, chilies, chicken broth, cumin, oregano and cayenne pepper. Add chicken-bacon mixture, making sure to scrape all the good stuff stuck to the bottom of the pan. Cook on low for 4 to 6 hours or high for 2 to 3 hours or until your house smells wonderful. Serve with tortilla chips, sour cream and Mexican cheese.
Serves 8 to 12.