Ingredients

The following ingredients have 9 Servings
  • 2 pounds boneless skinless chicken breast or tenders
  • 1 large onion (peeled and chopped)
  • 1 large red bell pepper (seeded and chopped)
  • 1 cup chopped celery
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 24 ounces jarred roasted red peppers in juices
  • 30 ounces red kidney beans (drained)
  • 3 tablespoons chili powder
  • 1 1/2 tablespoons ground cumin
  • 2 1/2 teaspoons sea salt
  • 2 cups chicken broth

Instruction

  • Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften.
  • Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
  • Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
  • When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!