I found this at The Chunky Chef website. We really like it and it is sooooo easy to make!
How to make it …
As I’ve stated before, this section of the site is devoted to my experiments in the kitchen. If you want the official ingredient list or more detailed instructions, head on over to the chunky chef site. This post is for reference when we’re trying to figure out what to make for an ordinary night at home.
Get out your crockpot.
This is a quick cook meal (3-4 hours on high) vs. an all day slow cook.
Simply layer the ingredients!
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- Cover the bottom of the crockpot with boneless, skinless, chicken thighs.
- Season the chicken with saison, chili powder, garlic powder, cumin, hot pepper flakes, etc. to your taste. You will get another chance to enhance the flavor at the end.
- Chop one onion and add on top of seasoned chicken.
- Add one 15 oz. can of corn (drained).
- Add two 4 oz. cans of chopped green chilies.
- Add two 15 oz. cans of great northern beans (drained).
- Add one 32 oz. box of unsalted chicken stock.
- Set your crockpot to high and set a timer for 3.5 to 4 hours.
That’s pretty much it. Now go make a drink and hang out while your chicken cooks.
Final step …
When the timer goes off, remove the chicken thighs from the bottom of the crockpot and set them aside on a cutting board. When cooled just a bit, shred/chop with a french knife to the desired size. Add the chicken back to the liquid in the pot.
Now’s your chance to add some additional seasonings to enhance the flavor if it isn’t quite as robust as you’d like. Also add the following …
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- 1/4 to 1/2 Cup of corn flour or masa to thicken the liquid. Stir it in well.
- 4 oz. of cream cheese – cubed.
- 1/4 Cup of heavy cream.
As Bob Marley said, “Stir it up, little darlin’, stir it up!“
Let it cook for 15 – 30 more minutes on high.
Serve with whatever chili additions you desire … onion, cheese, jalapeño, avocado, crispy tortilla strips, etc.