"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
cook time4 Hr
methodSlow Cooker Crock Pot
1 1/2 lb
boneless, skinless chicken breasts, cut into bite-size pieces
kidney beans, canned; drain half the liquid
black beans, canned; drain half the liquid
green pepper, chopped
14 1/2 oz
stewed tomatoes; regular or mexican
mango salsa; (peach salsa also works well)
smoked paprika; or to taste
black pepper; to taste
How To Make
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.
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.
Last Step: Don't forget to share!
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