Recipe for Chicken Chili

Ingredients

• 1 pound chicken breasts
• 1 tablespoon olive oil
• 4 garlic cloves, ( minced)
• 1 small onion, (diced)
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons yellow mustard
• 1 15 oz. can cannellini beans, (not drained)
• 1 15 oz. can kidney beans, (not drained)
• 1 15 oz. can pinto beans, (not drained)
• 1 4 oz. can mild diced green chilies
• 2 teaspoons mesquite liquid smoke
• 2 teaspoons chili powder
• 1 tsp EACH ground cumin, smoked paprika, salt
• 1/2 teaspoon pepper
• 1 14.5 oz can low sodium chicken broth (mixed with 1 tablespoon cornstarch)
• sour cream
• Tortilla chips or Fritos
• green onions
• cilantro
• cheese
• bacon

Instructions

1. 1

   Lightly grease a 6 quart (or larger) slow cooker with cooking spray. Rub chicken breasts with olive oil and add to the bottom of the slow cooker, Add all remaining ingredients and give them a stir.

2. 2

   Cook on low 6-8 hours or on high 3-4 hours (checking early, thin chicken breasts will cook quicker).

3. 3

   When chicken is tender, remove to a cutting board to shred and return to slow cooker. Cook an additional 20 minutes on LOW.

4. 4

   If desired, add additional water/chicken broth for a less "chunky" chili. Taste and add hot sauce, salt/pepper to taste.

5. 5

   Best garnished with cheese, green onions, sour cream, chips and bacon!