Whenever my husband’s family does a soup and stew potluck dinner, this is my favorite thing to bring. It can be eaten as is or you can add a variety of toppings and extras to it. I always double the recipe and then set out a little “chili bar” including tortilla chips, croutons, different kinds of shredded cheese, hot sauce, sour cream, and whatever else I can think of. It always goes over extremely well! Check out what they are saying about this recipe over at Spend with Pennies:
“This slow cooker chicken chili is a family favorite at my house…”
Everyone in my family loves this chicken chili too. Even my one year old daughter gobbles it right up!
Ingredients
3 large boneless skinless chicken breasts
1 cup diced bell peppers, (red or orange)
1 diced green bell pepper
1 jalapeno pepper, seeded & minced
1 (15 oz) can corn, drained & rinsed
1 14 oz can Bush’s black beans, drained & rinsed
1 14 oz can Bush’s kidney beans, drained & rinsed
1 large onion, diced
1 can Rotel tomatoes
¾ cup salsa
2 limes, juiced
3 cups chicken broth, low sodium
3 cloves garlic
1½ teaspoons cumin
1 tablespoon McCormick’s chili powder
1 can refried beans
Instructions
Place chicken, bell peppers, jalapeno pepper, corn, beans, onion and tomatoes into the slow cooker.
In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.
Serve with your favorite toppings.
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Quick Tip: Serve with a dollop of sour cream and shredded cheese.
Thanks again to Spend with Pennies for this deliciously simple recipe.