Ingredients

The following ingredients have 10 Servings
  • 1 ½ lbs boneless/skinless chicken breasts
  • 16 oz salsa
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 3 carrots (peeled & diced (optional))
  • 1 TBS minced garlic
  • olive oil
  • 1.25 oz chili seasoning ((one store-bought packet or 1.5 TBS))
  • 28 oz diced tomatoes
  • 4 oz mild green chilies
  • 3.8 oz sliced black olives ((canned, drained) )
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 14 oz can black beans (drained)
  • ¼ cup brown sugar
  • Salt & Pepper to taste

Instruction

  • Combine chicken breasts and salsa in a large slow cooker.
  • Cook on high for 3-4 hours, or until chicken can be easily shredded with a fork.
  • Towards the end of cooking, add onion, peppers, carrots, minced garlic and olive oil to a large sauté pan and cook over medium-high heat, stirring occasionally, for 5-8 minutes or until veggies are slightly soft and onions are translucent. Remove from heat and set aside.
  • Shred chicken with a fork and return it to the crockpot (with the salsa).
  • Add the tomatoes, chili seasoning chilies, black olives, corn, peas, beans, and brown sugar to the crockpot and stir to combined.
  • Add the sautéed vegetable mixture and stir to combine.
  • Add salt and pepper to taste.
  • Let cook on high for at least 1 hour. If you have more time turn heat to low and cook until you need to serve.
  • Garnish with sour cream, green onions, cheese, chips, etc.!