Slow Cooker Shredded BBQ Chicken Chili

Name: Slow Cooker Shredded BBQ Chicken Chili
Prep time: 10M
Total time: 360M
Yield: 10 Servings
Ingredients: 2 lbs. boneless, skinless chicken breast; ½ tbsp. Adobo All-Purpose Seasoning with Pepper; 1 tbsp. Extra Virgin Olive Oil; 1 can Cannellini; 1 can Great Northern Beans; 1 can Red Kidney Beans; 1 small yellow onion, chopped (about ½ cup); ½ cup Ketchup; 3 tbsp. brown sugar; 2 tbsp. Worcestershire sauce; 2 tsp. chili powder; 2 tsp. Minced Garlic; 1 tsp. GOYA® Ground Cumin; 1 tsp. smoked paprika; 1 packet Chicken Flavored Bouillon; Cilantro; Shredded cheddar cheese; Sour cream; Tortilla strips

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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 – <a title="Cannellini Beans" href="https://www.goya.com/en/products/cannellini-can/" data-id="8179">Cannellini</a>, Great Northern and <a title="Red Kidney Beans (1)" href="https://www.goya.com/en/products/red-kidney-beans-can/" data-id="7804">Red Kidney</a> – 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.

Total Time

360m

Prep Time:10m

Yields:10 Servings

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Ingredients

2 lbs.

boneless, skinless chicken breast

½ tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 tbsp.

GOYA® Extra Virgin Olive Oil

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1 can
(15.5 oz.)

GOYA® Cannellini

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1 can
(15.5 oz.)

GOYA® Great Northern Beans

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1 can
(15.5 oz.)

GOYA® Red Kidney Beans

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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

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1 tsp.

GOYA® Ground Cumin

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1 tsp.

smoked paprika

1 packet

GOYA® Chicken Flavored Bouillon

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Optional Garnishes

Cilantro

Shredded cheddar cheese

Sour cream

Tortilla strips

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Directions

Kitchen View

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.