RR Chili Converted for Crockpot

Since I converted one soup recipe of Rachael Ray's for the crockpot, I figured I would try more. Some (like the Papa al Pomodoro I'm trying next week) just won't work in the crockpot. This recipe, Italian Chicken Chili with Pancetta Crouton Toppers worked splendidly. All I had to do when I got home was make the croutons, and that took no time at all.

What's Needed:
3 T. extra-virgin oilive oil
1 to 1.5 lb. ground chicken, cooked and drained
Salt and black pepper to taste
2 medium onions, chopped
3 carrots, peeled and grated (I shaved mine using my peeler)
1 dried bay leaf
1/4 C. balsamic vinegar
1 T. thyme
2 tsp. paprika
1 T. chili powder (add another T. if you like it spicey)
1/4 tsp. ground allspice
4 C. chicken stock
1/3 pound pancetta, chopped
3 T. butter
1 medium-size loaf crusty bread, cut into 1-inch squares
1 tsp. garlic powder
1 C. Parmesan cheese
2 T. rosemary

1. Add to the crockpot the chopped onions, carrots, and bay leaf.

2. Next, add the cooked ground chicken and all seasonings (thyme, paprika, chili powder, allspice, salt, and pepper)

3. Finally, add the balsamic vinegar and the chicken stock.

4. Set the crockpot for 8-8.5 hours.

5. When you get home, set the oven for 350.

6. Heat the extra-virgin olive oil in a small skillet over medium-high heat. Add the pancetta and brown it about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate.

7. Add the butter to the cooking oil, turn off the heat, and let the butter melt into the olive oil.

8. Place the bread and garlic in a large mixing bowl. Pour the butter mixture evenly over bread. Sprinkle the pancetta, cheese, rosemary, and pepper over the bread cubes and toss to coat/combine.


9. Spread the croutons out on a rimmed baking sheet and bake until evenly golden, tossing it 1-2x while cooking (about 15-18 minutes).

Serve the chili with the pancetta croutons on top.
Serves 6-8 people.


Husband's grade: A+
PointsPlus: 8

Taken from and inspired by: Rachael Ray Just in Time!