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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Nate's Blue Ribbon Southwestern Chicken Chili

ShortRibShortRib Posts: 180
edited November -1 in Soups, Stews, Chilis


2 to 3lbs of boneless/skinless chicken breast
2 cans of black beans with juice
2 cans of Mexican flavored diced tomatoes
1 can of yellow corn(drained)
1 chopped green pepper
1 small yellow or white onion
1 pack of taco seasoning (El Paso is fine)
Crushed red pepper-don’t be bashful
5 glugs of Texas Pete or any other mild hot sauce
2 T of garlic powder
2 T chili powder
1/2 Cup fresh cilantro-chop leaves, throw stem out
2 jalapeno peppers chopped, seeds removed


Chicken is placed in the crock pot raw. Add all the ingredients on top of the uncooked chicken but don't worry about the order or mixing them. You will stir it together when it is finished cooking. Cook on low in a slow cooker for 8 hours, Chicken should fall apart as you stir the mixture. Continue stirring mixture until chicken has shredded and mixed well with other ingredients. This recipe can be done on the egg in a cast iron pot. Add smoke to for more great flavor. Add water if it seems to be drying out. This may occur if cooking on the egg, but it won't if using a crock pot.

I want make it clear that you should not stir until it is finished cooking. (crock pot shouldn't be opened until ready to eat anyway) The chicken will fall apart after being in the crock pot all day.


Serve with Sour Cream, Cheddar Cheese and Tortillas on the side.

Number of Servings: 10

Time to Prepare: 20 minutes


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