Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

Gluten Free, Grain Free, Egg Free, Dairy Free, Refined Sugar Free


#thewellnessequation #nutrition #nutritionist #chickenchili #slowcooker #slowcookerrecipes #beans #grainfree #glutenfree #refinesugarfree #paleo



Time: 6-8 Hours


This recipe is super easy, throw all the ingredients in the slow cooker before you leave for work and when you get home you have dinner. Serve with corn chips, flat bread, or bread. Depending on the size of your slow cooker, you can even make a double batch and freeze some for future meals.


Ingredients:


1 Large Onion

2 Cans Black Beans (You can also use two different types, I’ve used a mixture of Black Beans and Kidney Beans or Black Beans with Navy Beans).

1 ½ Cups Spaghetti Sauce (I used PC Organics Roasted Garlic) – I like my chili thicker, you can add more if you like a thinner consistency.

1 Can Diced Tomatoes (This is one of my favourite brands, Muir Glen Organic Diced Tomatoes, 796-Milliliter, they also have a fire roasted version that adds a little more depth in flavour.

2 Cups Organic Corn

1 Red Pepper

2 Cloves Garlic

4 Boneless Skinless Chicken Breast

2 Tablespoons Chili Powder

1 ½ Tablespoons Cumin

¾ Teaspoon Paprika

1 ½ Teaspoon Salt (I always use either Yupik Himalayan Salt or Yupik Sea Salt in my recipes, Yupik is great as buying in 1 kg packages saves you money, and you can also do subscribe and save which can save you another 15% off of your shipment. Just because you subscribed and saved doesn’t mean you have to take it each month. You set it at the frequency you would like it delivered, and just before the delivery date comes you have an option to cancel that item if you still have lots in your cupboard).

¾ Teaspoon Black Pepper


Directions:


Take all the above ingredients and place them in a slow cooker on high for 6-8 hours if the chicken is frozen or 4-6 if the chicken is thawed out fully.


Once the chicken has been cooked fully, shred the chicken and mix within the sauce. I like to do this half way through so the flavour penetrates the chicken. You can also do this an hour prior to serving as well.


Enjoy!


Let us know if you have variations of this recipe, and how your chili turns out! We would love to hear from you!

1 view0 comments