Chicken Chili

This is a basic recipe that can be adapted to your taste (or to whatever you have in your pantry…)

Pour the salsa, tomatoes, corn, beans (not drained) and any other vegetables you like into your slow cooker. It really doesn’t matter what size jars or cans you use. Figure that about half of the liquid will be consumed when deciding how soupy (is that a word?) you’d like the chili to be. You can pretty much add anything you’d like at this point…

Mix together all the seasonings in a smaller bowl and then stir into the slow cooker. Now’s the time to really personalize this dish. Just be mindful of how spicy your other ingredients are.

Place the chicken breasts into the slow cooker on top of the sauce and gently spoon some sauce over the breasts to slightly color them. I usually forget to defrost my chicken in time so I just put the partially thawed ones in the pot and they work great. I don’t really care for dark meat but I’m sure that chicken thighs would be fantastic as well.

Cover and cook on high for about 4 hours or low for 7-8 hours. Once the time is up (it smells so good!!!!) take out the chicken and shred it. The chicken is so tender that it breaks up super fast with two forks. Put the chicken back into the slow cooker and stir. Leave it on low for about a half hour longer. I usually use this time to whip up some rice or pasta. Once done, just serve and add toppings like cheese, cilantro, or a little sour cream.

Super delicious!

Weight Watchers Points Plus = 5
I used the smaller cans for the beans and tomatoes, and I didn’t have any corn in the freezer and didn’t add the cheese. Adjust your points if you used larger sizes or added other ingredients.