- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
This hearty and nutritious chili makes enough to feed a crowd and leftovers freeze beautifully!
Heat oil in a skillet over medium-high heat. Season chicken on both sides with salt and pepper. Once oil is hot, add chicken skin-side down into the skillet and brown, about 2-3 minutes. Flip chicken and brown the other side for another 2-3 minutes. Remove chicken from skillet and place into the base of a slow cooker.
To the slow cooker base, add onion, garlic, diced tomatoes, chicken stock, chili powder, cumin, coriander, bay leaf, cinnamon stick and crushed tortilla chips. Stir to combine. Set your slow cooker on high for 4 hours.