Slow cooker ancho chicken chili
1
Points®
Total time: 8 hr 15 min • Prep: 15 min • Cook: 8 hr • Serves: 8 • Difficulty: Easy
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.
Ingredients
Uncooked onion
1 large, diced
Red bell pepper
1 large, diced
Poblano pepper
1 small, diced
Uncooked boneless skinless chicken breast
30 oz, 6 (5-oz breasts)
Chicken broth
1 cup(s)
Canned tomato puree
1 cup(s)
Garlic
2 clove(s), minced
Powdered peanut butter
3 Tbsp
Dried ancho pepper
4 tsp
Ground cumin
2 tsp
Chili powder
2 tsp
Kosher salt
1 tsp
Dried oregano
½ tsp
Shredded reduced fat Mexican-style cheese blend
¼ cup(s)
Cilantro
¼ cup(s)
Fresh lime juice
1 Tbsp
Instructions
1
Place onion and peppers in bottom of slow cooker.
2
Top with chicken breasts.
3
Mix together broth, tomato puree, garlic, peanut butter powder, 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 of chili with 2 tsp cheese.
8
Serving size: 1 cup chili and 2 tsp cheese
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