Ingredients:
2 (14 ounce) cans petite diced tomatoes, drained
1 15 oz. can tomato sauce
3 skinless boneless chicken breasts
1 1/2 cups chicken broth (I use reduced sodium)
1 yellow onion, diced
2 garlic cloves minced
1 anaheim pepper, diced
1 jalapeno pepper minced
1 (14 ounce) can dark kidney beans
1 (14 ounce) can white kidney beans
1 (14 ounce) can black beans, drained and rinsed
1 small jalapeño, minced (remove seeds and ribs)
1 teaspoon salt
2 tablespoons chili powder (reduce to 1 teaspoon for less spicy chili)
2 tablespoons ground cumin
Directions
Place chicken breasts in slow cooker.
Add tomatoes, tomato sauce, onion, garlic, peppers, beans, salt, chili powder, cumin.
Give everything a stir.
Cook on low for 7-8 hours or high for 4-5hours.
Remove the chicken and shred into pieces, then return chicken to the slow cooker and give everything a stir.
Taste and add more salt or add ground black pepper to taste. Cover the slow cooker and cook for about 10-15 more minutes.
Serve warm and topped with fresh shredded cheese, avocado, onions, etc.
[yumprint-recipe id=’47’]
