Stick-to-your-ribs Easy Chicken Chili
From jennifritter 16 years ago
- 480 minutes to make
- Serves 8
It's a great hearty meal, and rather healthy too (unless you like to serve chili with Fritos like we do)
Ingredients
- 16 Ounces chicken breasts, frozen shopping list
- 30 Ounces black beans, Canned – undrained shopping list
- 30 Ounces Mexican-style stewed tomatoes – canned (I used rotel brand) shopping list
- 1 Cup salsa shopping list
- 4 Ounces Chopped Green Chiles shopping list
- 14 1/2 Ounces tomato sauce shopping list
- 1 clove garlic, minced (optional) shopping list
How to make it
- Combine all ingredients in slow cooker.
- Cover and cook on low for 8 hours.
- Remove chicken breasts and allow to cool.
- Pull chicken breast apart so the meat is shredded.
- Mix shredded chicken back into the slow cooker.
- Serve with shredded cheddar or a dollop of sour cream!
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