Cookermom Tips

If you want a thicker chili use more roux, which is equal amounts of fat (in this case olive oil) and flour, perhaps instead of 5 Tbls. olive oil you may want to use
8 Tbls. and then increase the amount of flour as well. You can always make the roux separately and then whisk it in later if you feel at the end it is not thick enough for your liking but NEVER just dump in flour, use only a cooked roux.

Also, it is the easiest to shred the chicken while it is still warm, just use a fork.

Use your crockpot for this one!
When I went to the Bears game with my girlfriend, I made the this chili before I left, I cooked it on low all day (normally, I make it and we eat it) but my hubbie said it was the best I ever made. Tip; still add the cilantro before serving!

Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.

By poaching the breasts you do not have to mess with raw chicken, it's the moistest way to cook chicken breasts and can freeze diced up chicken.

Happy cooking!
 

Made by Lena