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Slow Cooker Sweet Chicken Chili
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Prep Time:
30 minutes
Cook Time:
300 minutes
Total Time:
330 minutes
Slow cooker chicken chili with three beans, brown sugar, and Asian chili black bean sauce for a unique twist.
Ingredients:
  • 6 skinless, boneless chicken breast halves
  • 1 (15 ounce) can dark red kidney beans, undrained
  • 1 (15 ounce) can pinto beans, undrained
  • 1 (15 ounce) can black beans, undrained
  • 2 onions, cut into chunks
  • 1 green bell pepper, coarsely chopped
  • 1 (6 ounce) can tomato paste
  • 0.33333334326744 cup brown sugar
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon Asian chili black bean sauce
  • 0.5 teaspoon sea salt
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Add the chicken breasts to the slow cooker and combine with kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir well, set the cooker to High, cook for 1 hour, then switch to Low and cook for another 4 hours.
  • Shred the chicken breasts using 2 forks and mix the shredded chicken back into the chili. Top the chili with Cheddar cheese and serve.

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