Cooked - Slow-cooker Chicken Chili - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Chicken Chili

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8.0

2 cups unsalted chicken broth

1 (28 ounce) can no-salt-added crushed tomatoes

2 (15 ounce) cans no-salt-added dark kidney beans, rinsed

1 medium yellow onion, chopped

1 medium red bell pepper, chopped

6 cloves garlic, chopped

1 tablespoon finely chopped chipotle pepper in adobo, plus 1 tablespoon adobo sauce

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon salt

1.5 pounds boneless, skinless chicken breasts

3 tablespoons fresh lime juice

0.75 cup shredded sharp Cheddar cheese

2 medium avocados, chopped

0.33 cup chopped fresh cilantro

Stir broth, tomatoes, beans, onion, bell pepper, garlic, chipotle, adobo sauce, cumin, coriander, oregano and salt together in a 5-quart slow cooker.
Nestle chicken breasts into the vegetable mixture until fully covered.
Cover and cook until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 3 hours on High or 4 to 5 hours on Low.
Transfer the chicken to a cutting board. Let cool for 5 minutes. Shred using 2 forks.
Return the shredded chicken to the cooker; stir in lime juice.
Divide the chili among 8 bowls. Top with cheese, avocado and cilantro.

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