Tuesday, 15 January 2013
Where I live, it's cold. The snow and ice have melted away, but it's cold and windy and that's the perfect combination for a bowl of chili to warm your entire body and soul. This slow cooked chicken chili is not only delicious, but easy enough to throw together for a busy night or a lazy weekend meal.
Slow Cooker Chicken Chili
2 - boneless, skinless chicken breasts (I threw mine in frozen solid)
33.5 oz tomato sauce (I used an entire carton of Hunt's)
2 tablespoons tomato paste
15 ounce can black beans, drained
15 ounce can red kidney beans, drained
1/4 cup grated carrots (or diced or minced, your preference)
1 cup frozen peas
6 tablespoons chili powder
~ 1 teaspoon Red pepper flakes
1 tablespoon garlic powder
1 tablespoon onion powder
salt and pepper
Add all ingredients to the slow cooker. You may vary the measurements for the dried spices - I always "wing it" so I don't really know. I remember my mom would use almost a full bottle of chili powder and I tend to just dump in whatever and add as needed.
As the chicken cooks through, you will be able to take two forks and shred the meat. Cook on high for 4-6 hours, or low and slow for 6-8.
You could also throw in chicken tenders or chunks, whatever you have on hand or feel like cutting up. Two breasts was enough for 4 servings, if you want more chicken, add away!
According to My Fitness Pal, one serving rang in at 338 calories, 2 grams of fat, 28 grams of protein, 13 grams fiber, 13 grams sugar, and 52 grams of carbs.