Main Line Chicken Chili

★★★★★ 1 Review
Mary692 avatar
By Mary Malik
from Bryn Mawr, PA

"I came up with recipe when I couldn't find a chicken chili that my family really liked. The first batch I made was gone in minutes! Garnish with cheese, sour cream, corn chips, etc." — PennPitstop

serves 6
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients

  • 1 1/2 lb
    boneless, skinless chicken breasts, cut into bite-size pieces
  • 15 oz
    kidney beans, canned; drain half the liquid
  • 15 oz
    black beans, canned; drain half the liquid
  • 1 md
    onion, chopped
  • 1 md
    green pepper, chopped
  • 6 oz
    tomato paste
  • 14 1/2 oz
    stewed tomatoes; regular or mexican
  • 1/2 c
    mango salsa; (peach salsa also works well)
  • 2 Tbsp
    rice vinegar
  • 1
    bay leaf
  • 1 tsp
    smoked paprika; or to taste
  • 1/2 tsp
    kosher salt
  • 1 Tbsp
    chili powder
  • black pepper; to taste
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How To Make

  • 1
    Place cut up chicken, kidney beans, black beans, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, kosher salt, chili powder, and black pepper into a slow cooker; stir well to combine.
  • 2
    Set the cooker to High, cover and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.
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