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What’s better than a hearty, full-flavored chicken and bean chili? One that practically cooks itself! Here, a slow cooker is put to work to transform chicken, three different types of GOYA® Beans - Cannellini, Great Northern and Red Kidney - and a few key spices into a warm, party-sized pot of BBQ-flavored chicken chili. Simply add the ingredients to the slow cooker, set to low then 6 hours later, set out the garnishes and sit down to a delicious bowl of goodness.
Ingredients
2 lbs.
boneless, skinless chicken breast
1 can (15.5 oz.)
GOYA® Cannellini
1 can (15.5 oz.)
GOYA® Great Northern Beans
1 can (15.5 oz.)
GOYA® Red Kidney Beans
1
small yellow onion, chopped (about ½ cup)
½ cup
GOYA® Ketchup
3 tbsp.
brown sugar
2 tbsp.
Worcestershire sauce
2 tsp.
chili powder
2 tsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Ground Cumin
1 tsp.
smoked paprika
1 packet
Optional Garnishes
Cilantro
Shredded cheddar cheese
Sour cream
Tortilla strips
Directions
Step 1
Season chicken with Adobo and olive oil; transfer to 4 qt. slow cooker. Add remaining ingredients and stir to combine.
Step 2
Cook on LOW until chicken is cooked through and very tender, about 6 hours. Transfer chicken to cutting board. Using two forks, shred chicken and return to slow cooker. Cook on HIGH until chicken is completely coated and chili thickens slightly, about 20 minutes more.
Step 3
Serve chili in bowls with desired garnishes.
New from Goya
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