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 taste into 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 five 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.
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 falling 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.
July 2, 2016