A delicious healthy slow cooker chicken chili with some of that great red chili taste. You get to “have your cake and eat it too” with this recipe.
Use a variety of beans with some spices. Add raw skinless boneless chicken breasts and let them cook to fall apart tender in the slow cooker. Shred and cook a little longer to infuse the tastIe intof the chicken. Ummm good. Adapted from my Healthy Crockpot White Bean Chili Spiced Up which I simplified and spiced it down a little.
A strong 4. Maybe a 5 if you need a nice jump start on a diet.
Notes: Chili is the ultimate “flex” dish. Add a jalapeno or other chili. Increase the spicing some, decrease the spicing some. Add some celery or peppers , change the beans around or anything you want. The heat as written is about 4/10.
Start with a couple of skinless boneless chicken breast and trim any fat. They can be frozen.
You need some beans. I suggest a mixture of 3-4 cans of beans. I only rinse the black beans which seem slimy otherwise.
Chop a half of a medium or a whole small onion.
Add everything but the chicken breasts to a large crock pot. Mix well.
Add the chicken breast and push to the bottom to cover completely with the liquid.
Cook on low for 8 hours total.
BUT 2 hours before the end, fish out the chicken breast and shred with a fork. They are fall apart tender. This is what I call a chunky shred which is what my wife (and I) like. Do what you like.
Mix the chicken back in and cook the last 2 hours. The chili will thick up during this time as the chicken absorbs fluid.
November 23 2013