Slow-Cooker Chicken Chili

Slow Cooker Chicken CHili

Everyone ready for the big game? No matter who you’re rooting for, whip up a big batch of my family’s favorite chili and everyone will be a fan!

Slow Cooker Chicken Chili
(serves 4) 

1/2-1 lb shredded, cooked chicken
1 tbsp olive oil
1 small onion, diced finely
1 bell pepper, diced finely
2 cloves garlic, chopped
2  14 oz cans diced tomatoes (or 6 fresh tomatoes, diced) OR 1 28 oz can crushed tomatoes
4 oz tomato paste
1 can corn
2 cans pinto beans or kidney beans, or a combination of whatever beans you happen to have
1 small can chopped green chilis (optional)
1 recipe Homemade Taco Seasoning
1 tsp cayenne pepper (optional)
1/4 cup corn flour (or Masa — Bob’s Red Mill is one brand)

1. Add all ingredients except the corn flour and chicken to a large slow cooker. Cook on low for 6 hours

2. Add the chicken , then slowly add in the corn flour. Mix gently. Cook 1 more hour on low.

3. Serve and enjoy!  This recipe is great with toppings. I love cheddar cheese, sour cream, diced red onions, and crushed up corn chips.

 

(Make sure to check out Healthy Child Healthy World for more great recipes!)

 

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