Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Crock Pot Shredded Chicken Chili




Source of Recipe


internet






List of Ingredients



• 1 onion, diced
  
• 1 16-oz can no-salt-added black beans
  
• 1 16-oz can no-salt-added kidney beans
  
• 1 8-oz can tomato sauce
  
• 2 14.5-oz cans diced tomatoes with green chilies
  
• 6 teaspoons chili powder
  
• 5 teaspoons paprika
  
• 4 1/2 teaspoons ground cumin
  
• 3 teaspoons onion powder
  
• 2 1/2 teaspoons garlic powder
  
• 1/8 teaspoon cayenne pepper
  
• 3 boneless skinless chicken breasts
  
• chopped fresh cilantro (optional)
  
• low-fat sour cream (optional)
  
• cheddar cheese (optional)
  
• Rice, tortilla chips, tortillas (for serving)
  






Instructions



1. Combine beans, onion, chili peppers, tomato sauce, chili powder, paprika, cumin, onion powder, garlic powder, and cayenne pepper (if you don’t have these spices, you can just buy a package of taco seasoning) in a slow cooker.
   
   
2. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.
   
   
3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
   
   
4. Top with fresh cilantro, low-fat sour cream, and cheese. Serve over rice, with tortilla chips, or eat by itself!
   






Final Comments


Serves 6