Healthy Crock Pot Red Chicken Chili

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.

Rating

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.

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Healthy Crock Pot Red Chicken Chili
By Dan Mikesell
October 25 2013

A delicious healthy chicken chili with some of that great red chili taste. You get to "have your cake and eat it too" with this recipe.

Ingredients

• 2 skinless boneless chicken breas
• 1 14 oz can chicken broth
• 1 10 1/2 oz can RoTel
• 3-4 14 oz cans beans of your choice. I used black, cannellie and great northern.
• 1/2 medium or 1 small onion chopped medium
• 2 Tbsp Chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Start with a couple of skinless boneless chicken breast and trim any fat. They can be frozen.
2. You need some beans. I suggest a mixture of 3-4 cans of beans. I only rinse the black beans which seem slimy otherwise. I used black, cannellie and great northern.
3. Chop a half of a medium or a whole small onion.
4. Add everything but the chicken breasts to a large crock pot. Mix well.
5. Add the chicken breast and push to the bottom of the cooker to cover.
6. Cook on low for 8 hours total.
7. BUT 2 hours before the end, fish out the chicken breast and shred with a fork. They are fall apart tender.
8. Mix the chicken back in and cook the last 2 hours. The chili will thick up during this time as the chicken absorbs fluid.

Yield: 8 servings
Prep Time: 5 minutes
Cooking Time: 8 hours
Total Time: 8 hours and 5 minutes

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.
Updated
October 31 2013