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Slow Cooker Chicken Chili

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12
A simple easy to make slow cooker chili that makes a large batch of meals that just keep on giving. . Serve with melted grated cheese and tortilla chips or a grilled cheese sandwich for a delis soup and sarni meal. The following night serve leftovers topped off on baked potatoes . Freeze left overs for a quick easy thaw an heat meal on those busy nights


  • 1 red onion, chopped
  • 2 450 g (16 oz) can black beans
  • 1 450 g (16 oz) can kidney beans
  • 1 225 g (8 oz) can tomato sauce
  • 283 g (10 oz) package frozen corn kernels
  • 2 410 g (14.5 oz) cans diced tomatoes w/ chilies
  • 1 packet taco seasoning or home made taco seasoning
  • 1/2 tsp chili powder
  • Salt and Pepper to taste
  • 4 to 5 boneless skinless chicken breasts


  • STEP 1
    Combine beans, onion, tomatoes, corn, tomato sauce, chili powder, and taco seasoning.
  • STEP 2
    Place chicken on top and cover with a thin layer of the sauce and beans.
  • STEP 3
    Cook on low for 8 hours.
  • STEP 4
    About a half an hour before serving, remove chicken and shred in a separate bowl.
  • STEP 5
    Place shredded chicken into the slow cooker and stir in to combine with beans etc.
  • STEP 6
    Cover and place slow cooker on “warm” setting for 30 minutes to allow shredded chicken to soak in the chili flavor

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