Slow Cooker Chicken Chili – YUM!

A slow cooker is probably the best invention out there for any busy home. I swear by mine for easy meals (with lots of freezable left overs). I am always tossing random things together and seeing what new recipes I can create for the slow cooker.

This is a family favourite, especially in the chillier weather (no pun intended!). Chunky Slowcooker Chicken Chili is a great way to still enjoy chili without any red meat.

Why chunky? Well I fill it with chunks of chicken and any veggies are just chopped into chunks too!

Ingredients & Supplies Needed:

• Chicken (you can use a cooked whole chicken, 6-8 boneless chicken thighs or 4-5 boneless chicken breasts)
• One can of mixed beans
• One can of corn
• One can of diced tomatoes
• One can of tomato sauce
• 1 cup of chunky salsa (at whatever heat intensity you wish)
• 2-3 cups of coarsely chopped mushrooms
• 2 coarsely chopped onions
• 3 coarsely chopped peppers (colors of your choice)
• 1 tbsp of chilli powder
• 1 tbsp of cayenne pepper (less if you don’t want it spicy)
• 1 tbsp of garlic powder

As for the supplies you will need those are simple: slow cooker, can opener, measuring cup, knife and a ladle.

 Instructions:

1. Some choose to just cook the meat in whatever they are slow cooking, but for this I usually cook the chicken before hand. Cook the chicken thoroughly – cooking method will depend on the cut of chicken you chose. I tend to cook the chicken the night before so I can just throw everything into the slow cooker before I leave to work.
2. Take all your canned ingredients (beans, tomatoes, sauce and cord) and open them. Simply dumb them into the slow cooker.
3. Dump in your cup of salsa.
4. Cut up all your veggies and chicken. Like I said in the beginning this is chunky chili so no need for fine chopping just bug chunks. Toss them all into the slow cooker.
5. Add in the spices.
6. Stir it all up good.
7. Set the slow cooker to low, for 6-8 hours.

Enjoy! It freezes great too.

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