SOUTHWESTERN STYLE SLOW COOKER RED CHICKEN CHILI

Southwestern Style Slow Cooker Red Chicken Chili image

Easy to prepare, and it's like having a bowl of chicken enchiladas. :) My slow cooker's low setting tends to cook on the hot side, but yours may be different. Use your own discretion for cooking setting and time.

Provided by Emily Jane

Time 5h25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
2 large white onions, chopped medium
2 red bell peppers, chopped medium
2 tablespoons chili powder (or more, to taste)
1 tablespoon cumin
3 tablespoons Mexican oregano
1/4 cup chicken broth
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can black beans, drained and rinsed
2 (29 ounce) cans tomato sauce
2 (14 1/2 ounce) cans diced tomatoes (chili-ready)
1 hot red chili pepper, whole (or 1 jalapeno pepper, minced)
1 cup chopped cilantro
2 lbs boneless skinless chicken breasts, left whole
1 teaspoon salt
shredded cheese, sour cream, diced onion to garnish

Steps:

Heat the oil over medium-high heat until shimmering. Sautee onion, bell pepper, chili powder, cumin and mexican oregano until vegetables are tender. Deglaze pan with chicken broth, scraping up any brown bits, and transfer to the slow cooker.
Add tomato sauce, tomatoes, corn, black beans, salt, and the chili pepper to the slow cooker. Stir it all together.
Nestle the chicken breasts into the mixture, cover, and cook on low for about 4.5 hours.
Remove chicken from crock pot and shred, and return to the crock. Add chopped cilantro, stir, and continue to cook about another half hour.
Serve garnished with shredded cheese, sour cream and diced onion. Tortilla chips an added bonus for scooping. :).

Nutrition Facts : Calories 380.6, Fat 10.3, SaturatedFat 1.6, Cholesterol 72.6, Sodium 1575.6, Carbohydrate 42.7, Fiber 11.5, Sugar 17.2, Protein 34.3