This is one of my go to favorites when cooking for a crowd, bringing food to friends or cooking a day before entertaining. It is perfect for storing and reheating. It is simple, easy, quick, healthy and delicious!!!! This is great served with cornbread for dunking, and don’t forget shredded cheese, sliced avocado and sour cream for topping each bowl.
To make this #dinnerdoneby9am I put everything through the chicken breasts in the slow cooker, walk away for 6 hours, then come back and finish the steps and keep warm until serving. Or, for the pressure cooker, I fully prepare the chili, refrigerate all day, then reheat directly in the pressure cooker on the reheat setting prior to serving.
-1 yellow onion, chopped
-4 cloves garlic, minced
-6 cups chicken broth
-1 tsp ground cumin
-1 Tbsp dried oregano
-1/2 tsp salt
-1 Tbsp sugar
-3 Tbsp hot sauce
-2 (15 oz) cans cannellini or great northern beans, rinsed and drained
-1 (14.5 oz) can yellow corn, drained
-1 (7 oz) can diced green chiles
-3 boneless skinless chicken breasts
-3 Tbsp cornmeal mixed with 3 Tbsp water
-4 Tbsp lime juice
-½ bunch fresh cilantro, picked off stems and chopped
Slow Cooker
In a greased slow cooker, stir together chopped onion through green chiles. Add chicken breasts, spooning the mixture over top. Cook on low 6-7 hours, until chicken shreds easily with 2 forks. Stir in cornmeal mixed with water and cook an additional 30 minutes. Stir in lime juice and cilantro and serve.
Pressure Cooker
In a greased pressure cooker, stir together chopped onion through green chiles. Add chicken breasts, spooning the mixture over top. Seal and cook on manual, at high pressure, for 30 minutes. Quick release pressure, stir in cornmeal mixed with water, then continue to cook using the “saute” function for 5 additional minutes, stirring intermittently. Stir in lime juice and cilantro and serve.
