Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breasts
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 small onion, chopped
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 teaspoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 16 oz. can can cannellini beans, undrained
  • 1 14 oz. can can kidney beans, undrained
  • 1 14 oz. can can pinto beans, undrained
  • 1 4 oz. can can mild diced green chilies
  • 2 teaspoons 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)
  • Hot sauce to taste ((reserve until end of cooking))
  • cilantro
  • cheese
  • sour cream
  • bacon
  • Tortilla chips

Instruction

  • Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.
  • Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.
  • Add additional water/chicken broth for a less "chunky" soup if desired.
  • Taste and add hot sauce, salt/pepper to taste.
  • Best garnished with cheese, cilantro, sour cream, chips and bacon!