Chicken Chili

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1 Proteins  1 Fats  2 Carbs

Prep Time: 25 minutes

Cook Time: 4 1/2 Hours on High in Crockpot

Servings: 6

Shredded chicken chili that isn't tomato based just for a whole different experience with a delicious chili. :) My sister sent me this recipe and I made it that night for my family. Kids and husband all loved it. I squirted a bit of lime juice over my portion and that really added to the flavor, also. :) The slow cooker is really wonderful for this chili. Just put it all in and forget about it till you're ready to eat. Yummy! As always, try to get Organic chicken!


3 15-ounce cans of Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
2 1/2 cups chopped cooked chicken (dark or white meat or a mix)
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium) I love to use a mixture of all 3!
2 fresh jalapeno chile peppers, seeded and chopped (wash your hands very well after working with these peppers!
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth (I use the low sodium one)
Shredded Raw Monterey Jack cheese (optional)--Or any Raw cheese that suits your tastes


In a 3 1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeno pepper, garlic, cumin, sea salt, and oregano. Stir in chicken broth.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with shredded cheese, chopped tomatoes or whatever you'd like. Makes 6 servings.

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