Cook time 6 hours, Servings 6
1 lb chicken breasts
1 T olive oil
4 garlic cloves, minced
1 small onion, chopped
1/2 C ketchup
3 T brown sugar
2 tsp yellow mustard
2 T apple cider vinegar
2 T Worcestershire sauce
16oz can cannellini beans, undrained
14oz can kidney beans, undrained
4oz can mild diced green chilies
2 tsp liquid smoke
2 tsp chili powder
1 tsp each: cumin, smoked paprika, salt
1/2 tsp pepper
14.5oz can low sodium chicken broth, mixed with 1 T cornstarch
Hot sauce to taste, reserve until end of cooking
Garnish:
cilantro
cheese
sour cream
bacon
tortilla strips
Rub chicken breasts with olive oil and add to bottom of slow cooker. Add all 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 dice and return to slow cooker.
Cook an additional 20 min.
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!
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