Crock-Pot Chicken Chili
Ingredients
- 4 boneless, skinless chicken breasts Or 1 lb. ground meat
- 1 medium onion chopped
- 1-2 cloves garlic minced
- 1 bell pepper diced
- 2 cans (15-ounces each) diced tomatoes undrained
- 1 can (15-ounce) no-salt-added tomato sauce
- 1 can black beans rinsed and drained
- 2 cups low-sodium chicken broth
- 1 lb. diced butternut squash or 1-2 diced sweet potatoes
- 1-2 cups water or to desired consistency
- 2 TBSP chili powder
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. cocoa powder
- 1/2 tsp. ground cinnamon
Instructions
- If using ground meat, heat a large skillet over medium heat and add a little bit of oil. Cook until meat is browned, breaking up chunks as you go along.
- Add the meat and remaining ingredients to a large Crock-Pot. Mix well.
- Cover and cook on low for 8-9 hours, or high for 6-7 hours.
- If using chicken breast: when there is about 1 hour left, remove the chicken, use two forks to shred it, and then return the chicken to the Crock-Pot to continue cooking.
- Dish out into bowls and top with plain Greek yogurt, diced avocado, cheese, or desired toppings.
Notes
If using ground meat, you do not need to completely cook it - it will finish cooking in the Crock-Pot. Just brown it on the stovetop until no longer pink.
If you prefer a chunky soup, use less chicken broth or water.
Any type of canned beans can be used, and if you like it chunkier, feel free to add an additional can.