Slow Cooker Sweet Chicken Chili

Rated:

Submitted By: Cookin' Fool

Photo By: KRISTON SCOTT

Prep Time: 30 Minutes

Cook Time: 5 Hours

Ready In: 5 Hours 30 Minutes

Servings: 8

"Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out."

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

1/3 cup brown sugar

2 tablespoons seasoned rice vinegar

1 tablespoon Asian chili black bean sauce

1/2 teaspoon sea salt

1/2 cup shredded Cheddar cheese

DIRECTIONS:

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.

Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.

FOOTNOTES:

Cook's Note

I substitute the brown sugar for 2 tablespoons brown sugar substitute (such as Splenda ® Brown Sugar Blend).

Nutrition

Information

Servings Per Recipe: 8

Calories: 262

Amount Per Serving

- Total Fat: 4.8g
- Cholesterol: 53mg
- Sodium: 702mg

Amount Per Serving

- Total Carbs: 30.5g
- Dietary Fiber: 6.5g
- Protein: 25.3g

Printed from Allrecipes.com 9/29/2012