Shelly's Recipe

Slow Cooker Mexican Chicken Chili

Category: Chili

1lb chicken breast
1 15 oz can diced tomatoes, drained
1 15 oz can black beans, drained and rinsed well
1 15 oz can great northern white beans, drained and rinsed well
1 7 oz can whole corn, drained
1 medium onion, chopped
1 red bell pepper, chopped
1 tsp sea salt
3/4 tsp black pepper
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
2 1/2 C chicken stock

Optional toppings:
Shredded cheese
Avocado
Sour Cream
Tortilla strips
Jalapeno slices

Trim and cut chicken into 1-inch pieces. Add raw chicken and remaining chili ingredients to the bowl of your slow cooker. Cook on high for 4 hours, or low for 8.

Divide among bowls. Serve with optional toppings. Store remaining chili in the refrigerator for up to several days or freeze for up to several months.