Slow cooker ancho chicken chili
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Family and friends will never guess the secret to this spicy chili! Powdered peanut butter and ancho chili powder give incredible flavour to this so-easy dish. Throw the ingredients into your slow cooker in just 10 minutes and come home to a feast. Easy enough prep for an overnight cook or while you are at work, making this chili ideal for busy weeknights. Use leftover chili as a taco filling for another night of meals. To turn down the heat, use a green bell pepper in place of the poblano. Make sure to have plenty of lime wedges on hand to guest to spritz their bowls.
Ingredients
Onion
1 large, diced
Shredded reduced-fat Mexican-style cheese
¼ cup(s)
Red bell pepper
1 large, diced
Poblano chile
1 small, diced
Uncooked boneless skinless chicken breast
30 oz, (6 x 5 oz. breasts)
Chicken broth
1 cup(s)
Canned tomato puree
1 cup(s)
Garlic
2 clove(s), large, minced
Powdered peanut butter
3 tbsp(s)
Dried ancho pepper
4 tsp(s)
Ground cumin
2 tsp(s)
Chili powder
2 tsp(s)
Kosher salt
1 tsp(s)
Dried oregano
½ tsp(s)
Cilantro
¼ cup(s)
Fresh lime juice
1 tbsp(s)
Instructions
1
Place onion and peppers in bottom of slow cooker.
2
Top with chicken breasts.
3
Mix together broth, tomato puree, garlic, PB2, ancho chili powder, cumin, chili powder, salt, and oregano.
4
Pour mixture over chicken and cook on low for 6-8 hours or until cooked through.
5
Remove chicken breasts from liquid and shred with two forks.
6
Return to sauce and stir in cilantro and lime juice.
7
Top each serving or taco with 2 tsp Mexican blend shredded cheese.
8
Serving size: 1 cup chili
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