Thursday, October 29, 2015

Pumpkin Chicken Chili

Chicken chili is one of my favorite meals. It is so simple to put together, there are so many different versions you can make to mix it up. Plus...it lets me use my favorite kitchen appliance: my crockpot! I will take any excuse to use the crockpot. I love coming home from a long day out and the aromas of dinner greeting me as I open the door. 

This particular version is great for fall and I actually have made it a couple different ways (mainly due to not always being able to find the different ingredients) and I will list my favorite first and then give you the substitution ideas in case you can't locate them all.  Pumpkin just adds a layer of flavor that takes this dish to another level. 

I stock up each September when the salsas come out just so I can make this year round. I love it that much. 



Pumpkin Chicken Chili

1 lb boneless chicken breast
1 jar pumpkin salsa
1 can black beans
1 small bag frozen corn
1 packet chili seasoning
6 oz pumpkin beer
2-4 oz chicken stock

avocados/sour cream/cheese and anything you like to top your chili with.

Place the chicken, salsa, beans and corn in your slow cooker/crockpot and then top with the packet of chili seasoning. Pour the beer and chicken stock over the ingredients and stir together, just to combine. Cook on low for 6-8 hours. 

And depending upon how long you will be away from home and how much liquid this soaks up, you may want to add more beer or chicken stock. Just eyeball what you think. I have used as much as a whole bottle of beer and as little as 5 oz. So much of this depends upon the type of cooker you have, more liquid will always be better than burned!

If you can't locate the pumpkin salsa ( I have found it at Aldi, Trader Joes and Fresh Market) Use 1/2 cup pumpkin puree and any kind of salsa you prefer.

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