Crock Pot Five Alarm Firehouse Chicken Chili Recipe

ingredients

coarse salt and freshly ground black pepper
6 pounds skinless chicken thighs
2 yellow onions, chopped
8 cloves garlic, chopped
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 Poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 tablespoons chili powder
1 tablespoon cumin
3 dried bay leaves
2 teaspoons crushed red pepper flakes
6 large sprigs fresh oregano
1 teaspoon hot sauce
1 bottle (12 ounce size) brown ale or beer
6 cups canned low-sodium chicken stock
1 can (28 ounce size) peeled whole tomatoes with their liquid, crushed
2 cans (15 ounce size) Great Northern beans, drained and rinsed
2 cups fresh or frozen corn kernels
hot sauce (Tabasco-style) for serving (optional)
2 tablespoons chopped fresh cilantro, optional

directions

Mix onion, garlic, peppers, chicken broth, chili powder, cumin, bay leaves, red pepper, oregano, and hot sauce in large slow cooker. Season chicken thighs and add them to slow cooker. Cover with beer, chicken stock, and tomatoes.

Cover and cook on LOW for 4 1/2 to 5 1/2 hours, or until chicken is tender.

Remove chicken; remove meat from bones and chop or shred chicken. Discard bones and return chicken to crock pot.

Stir in beans and corn, and season to taste with salt and pepper. Cover and cook on low 30 minutes. Serve with a dash of hot sauce and cilantro, if desired.

nutrition data

Nutritional data has not been calculated yet.