Description
An easy to prepare slow cooker chicken chili.
Ingredients
Scale
- 4–6 skinless, boneless chicken breasts (about 2 lbs)
- 3–4 cups chicken broth (you want to cover the chicken, but not make soup)
- 1 (21 ounce) jar Wal-Mart black bean and corn salsa (or your favorite kind)
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- 2 (11 ounce) cans Mexican-style corn (drained)
- 2 (15 ounce) cans black beans (rinsed and drained)
- 1 slow-cooker liner (optional)
Instructions
- Put liner in slow cooker.
- Add broth and stir in garlic powder, cumin, chili powder, salt, pepper, and salsa.
- Add the chicken and cook 6 to 8 hours on low setting or until chicken is fully cooked and shreds easily.
- About an hour before you want to eat, shred the chicken with the paddle attachment of your stand mixer on the stir setting or use 2 forks.
- Return the meat to the pot, and add the corn and the black beans into the slow cooker.
- Leave it on the Warm (or Low) setting until ready to serve.
- Top with sour cream and shredded cheese. Serve with Microwave Mexicornbread
Notes
- I prefer to add the black beans and corn after shredding the chicken because it’s easier to pull it out without digging through the other stuff and I’m usually in a hurry to start this before leaving for work. I’m sure it will turn out just fine if you throw everything in at the beginning of the cook time.
Nutrition
- Serving Size: 8