SLOW COOKER CHIPOTLE CHICKEN CHILI

Slow Cooker Chipotle Chicken Chili image

Number Of Ingredients 15

2 cups chicken broth
1 1/4 pounds chicken breasts
12 ounce can Hunt's Tomato Sauce
14 ounce can Hunt's Diced Tomatoes
15 ounce can black beans
15 ounce can pinto beans
1/2 large red onion, diced
1 medium sweet potato, about 1/2 lb
1 cup corn kernels, fresh or frozen
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 teaspoon gound cumin
1 teaspoon kosher salt
1 tablespoon lime juice
1 chopped cilantro, for topping

Steps:

Open the cans of beans. Drain all liquid from the cans and give the beans and pour them into a colander. Give them a rinse and set aside.
Peel sweet potato and chop into ½-inch pieces.
Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
Serve in bowls and top with cilantro if you like. Refrigerate leftovers in an airtight container.