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Slow Cooker Chicken Chili
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Description
Warm up on a cold day with this gluten-free slow cooker chicken chili.
Ingredients
- 1 Tablespoon Oil
- 1 pound Boneless, Skinless Chicken Breasts
- 1-½ teaspoon Chili Powder
- 1 whole Small Onion, Chopped
- 1 whole Jalapeno Pepper, Diced
- 2 cans (15 Oz. Size) White Beans, Drained And Rinsed
- 1 can (14 1/2 Oz. Size) Chicken Broth
- 2 cups Shredded Cheddar Cheese
- ¼ cups Sour Cream
Preparation
1. Heat oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on both sides or until mostly cooked through. As it cooks, use a fork to shred the meat. Add chili powder. Cook until browned. Add onion and pepper and cook until veggies are tender. Transfer to a slow cooker.
2. Mash half of the beans in a small bowl. Add mashed beans, along with remaining beans and broth, into the slow cooker. Cook on low for 4 hours.
3. Serve topped with cheese and sour cream.
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