Slow cooker chicken chili


In my time of being a home chef, I’ve made a lot of different shit, and a lot of chili’s too. Never have I made a chicken chili, but in a past post I made some goat slow cooked buff chick. Nevertheless, I was just kinda shopping around the other night, grabbing normal things, grabbed a few baking potatoes, and saw about a pound and a quarter of some good lookin’ thighs, the chicken kind of course. So I grabbed those, look down in my cart and realize these two things together could make some flame. So I had a dadpiphany, ran back over to the produce section, grabbed a sweet yellow onion, my onion of choice, and a few jalapenos for this creation.


Before cooking anything, make sure you’ve goat all the ingredients you need to use near where you’ll be cooking on the counter. Spices, oils, meat, pans, etc. First I chopped up my onion, maybe not the best idea because I was crying the rest of the preparation. I did a rough cut because I was in the mood for something chunky, but you don’t have to do it my way. Same goes for my potatoes, big chunky. I also sliced my large jalapeno and threw all that into the pot with 1 6 oz can of tomato paste, 1 cup of warm water, and drained black beans. Next I added my other liquids, including a few dashes of Worcestershire sauce, a dollop of salted butter for that rich deliciousness, a squirt of olive oil, and a dash of chipotle Tabasco. On top of that, I don’t measure spices, I think it’s best to just do it to taste or by eye.

I added salt, black pepper, cayenne powder, chili powder, paprika, and 2 bay leaves. Onto the chicken, I removed a little fat from the meat, salt and peppered it, then preceded to sear the sides in a hot pan to add texture to the final product. DO NOT cook chicken all the way through, the slow cooker will do that, this step is for color, and texture. Add the chicken to the pot, and have the patience to wait out this delicious smell for about 6 hours.

How’s she lookin’

IMG_20190917_122920_328“If that’s not GFS IDK what is”-Baggy J

I plated, more like bowled the dish, threw on some shredded cheddar, and the one thing that will make almost every dish better, the over easy egg.

IMG_20190917_122920_330Holy Rarden that is a bowl of dadlicousness.

Taste: 9/10, I don’t wanna be cocky

I mean what could there be anything wrong with this? No of course not, it was almost perfect, I don’t think I’ve ever been so confident in the process of making a dish, as I was with this, and the turnout was incredible. Please please please, try this, you will not regret it.

Price: Pretty fuckin cheap, veggies and chicken are not expensive

Overall: Goat Fire Slap

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