Slow Cooker Chicken Chili

• Gluten free

• Meat

  • 3 Chicken breasts, large boneless skinless

• Produce

  • 1 cup Bell peppers, red or orange
  • 1 14 oz can Black beans
  • 1 (15 oz can Corn
  • 3 cloves Garlic
  • 1 Green bell pepper
  • 1 Jalapeno pepper
  • 1 14 oz can Kidney beans
  • 2 Limes
  • 1 Onion, large
  • 1 can Rotel tomatoes

• Canned Goods

  • 3 cups Chicken broth, low-sodium
  • 1 can Refried beans

• Condiments

  • 3/4 cup Salsa

• Baking & Spices

  • 1 tbsp Chili powder

• Nuts & Seeds

  • 1 1/2 tsp Cumin

Found on spendwithpennies.com

Description

Ingredients

• 3 large boneless skinless chicken breasts
• 1 cup diced bell peppers, (red or orange)
• 1 diced green bell pepper
• 1 jalapeno pepper, seeded & minced
• 1 (15 oz) can corn, drained & rinsed
• 1 14 oz can black beans, drained & rinsed
• 1 14 oz can kidney beans, drained & rinsed
• 1 large onion, diced
• 1 can Rotel tomatoes
• ¾ cup salsa
• 2 limes, juiced
• 3 cups chicken broth, low sodium
• 3 cloves garlic
• 1½ teaspoons cumin
• 1 tablespoon chili powder
• 1 can refried beans

Directions

• Place chicken, bell peppers, jalapeno pepper, corn, beans, onion and tomatoes into the slow cooker.
• In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
• Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.
• Serve with your favorite toppings.