- 4 boneless, skinless chicken breasts
- 2 onions, chopped
- 1/4 cup chili powder
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 3/4 teaspoon salt
- 2 garlic cloves, minced
- 3 cups Chicken broth
- 1 (16-ounce) can kidney beans, drained
- 1 (16-ounce) can black beans, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- Optional: 1 stalk celery, chopped
- 1/2 cup shredded cheddar cheese
- Cilantro, for garnish
- Scallions, for garnish
1. Heat olive oil in a skillet and brown onions and garlic (and celery, if using).
2. Place chicken, broth, and tomatoes in the crock pot.
3. Add remaining ingredients and stir well.
4. Heat on low for 8 hours.
5. Remove chicken from crock pot and shred (use two forks for easy shredding).
6. Return chicken to crock pot and stir back into chili.
7. Serve in bowl topped with cheese.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Is the 1/4 cup chili powder a mistake?
Hello Nikki! That may sound like a lot of chili powder for you, so if it does you can adjust your recipe, but this is the correct ingredient proportion for this recipe. Happy Crocking!