Slow Cooker Chicken Chili

My husband usually grills between 6-8 chicken breasts on Mondays. We eat a couple freshly grilled chicken breasts on Monday night and the rest are used for my lunches the rest of the week. However, our fall schedule has been chaotic and family meals have been left by the wayside in recent weeks. Sometime last week, K had taken some chicken out of the freezer to thaw. I put it in the slow cooker this morning.

My intent was to do a Tex-Mex shredded chicken that could be used for various things through the week. What happened was a very good chicken chili.

In the slow cooker, layer the chicken on the bottom and then add the rest of the following ingredients:

2 lbs boneless, skinless chicken breasts
2 Tbsp homemade taco seasoning
1 Tbsp dried minced onion
1 Tbsp dried oregano
2 7oz cans diced green chilies
2/3 32oz can crushed tomatoes
1/4 cup lime juice
1/2 can chipotle peppers and sauce

Set the cooker on LOW for about 4 hours. At that point, take two forks and shred the chicken. Or you can remove it from the pot and dice and then put it back into the pot. Let simmer for another hour or so and then add:

1 can black beans
1 can pinto or dark red kidney beans
1 can corn

Let simmer for another hour and then serve with shredded cheese, sour cream, and tortillas or crushed tortilla chips.

This chili has a kick - use less chipotle peppers if you want less spicy heat.