INGREDIENTS:
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 small onion, chopped
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 teaspoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 16 oz. can can cannellini beans, undrained
- 1 14 oz. can can kidney beans, undrained
- 1 14 oz. can can pinto beans, undrained
- 1 4 oz. can can mild diced green chilies
- 2 teaspoons liquid smoke
- 2 teaspoons chili powder
- 1 tsp EACH ground cumin, smoked paprika, salt
- 1/2 teaspoon pepper
- 1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch
- Hot sauce to taste (reserve until end of cooking)
Garnishes
- cilantro
- cheese
- sour cream
- bacon
- Tortilla chips
Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.
Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.
Add additional water/chicken broth for a less "chunky" soup if desired.
Taste and add hot sauce, salt/pepper to taste.
Best garnished with cheese, cilantro, sour cream, chips and bacon!
(Source: https://carlsbadcravings.com/smoky-bbq-chicken-chili-slow-cooker-stove-top/)
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