This is the second meal I prepped on Sunday. I know I’ve said before that I hate my CrockPot, but it does ok for soups and other things that have a lot of liquids (it gets wayyyy too hot; it boils on low!). Even though it’s over 90°F and crazy humid here, it’s still after Labor Day, so I am totally down with making slowcooker soups and chilis.
I picked this recipe up at Fit Foodie Finds, though I made some alterations, the main one being I used fat-free refried beans rather than milk and flour as the thickening agent. Enjoy!
Slowcooker Chicken Chili
Prep time: 5 minutes
Total Time: 3.5 hours on high (or 5-6 hours on low)
Points +: 5
WPA Simply Filling: 0
- 2 large chicken breasts, thawed (about 1 pound)
- 1 cup salsa, mild
- 2 cups water
- 1 15-oz can black beans
- 1 15-oz can white northern beans
- 2 15-oz cans diced tomatoes
- 2 Tbsp canned jalapeños (or more if you like it spicy!)
- 2 Tbsp chili powder
- 1/2 Tbsp cumin powder
- 1/2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 1/2 Tbsp smoked paprika
- 1/2 Tbsp lemon or ground black pepper
- 1 1/2 c fat-free refried beans
1. Place all ingredients up to the black pepper into a crock pot. Make sure that the chicken breasts are the first to go in, lying flat on the surface. Place everything else on top, making sure the chicken is fully submerged.
2. Turn crock-pot on high for 3 hours, stirring periodically.
3. Remove the chicken from the crock pot and shred using two forks (I always use my KitchenAid with the regular paddle attachment to shred chicken). Place chicken back in crock-pot and add in the refried beans. This will act as a thickening agent.
4. Let simmer on high for an additional 30 minutes.
5. Serve warm with corn tortilla chips, Greek yogurt, sour cream, salsa, or avocado!