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This is a basic recipe that can be adapted to your taste (or to whatever you have in your pantry...)
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Pour the salsa, tomatoes, corn, beans (not drained) and any other vegetables you like into your slow cooker.
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It really doesnt matter what size jars or cans you use.
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Figure that about half of the liquid will be consumed when deciding how soupy (is that a word?)
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youd like the chili to be.
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6
You can pretty much add anything youd like at this point...
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Mix together all the seasonings in a smaller bowl and then stir into the slow cooker.
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Nows the time to really personalize this dish.
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Just be mindful of how spicy your other ingredients are.
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Place the chicken breasts into the slow cooker on top of the sauce and gently spoon some sauce over the breasts to slightly color them.
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I usually forget to defrost my chicken in time so I just put the partially thawed ones in the pot and they work great.
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12
I dont really care for dark meat but Im sure that chicken thighs would be fantastic as well.
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Cover and cook on high for about 4 hours or low for 7-8 hours.
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Once the time is up (it smells so good!!!!)
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take out the chicken and shred it.
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The chicken is so tender that it breaks up super fast with two forks.
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Put the chicken back into the slow cooker and stir.
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Leave it on low for about a half hour longer.
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I usually use this time to whip up some rice or pasta.
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Once done, just serve and add toppings like cheese, cilantro, or a little sour cream.
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21
Super delicious!
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22
Weight Watchers Points Plus = 5 I used the smaller cans for the beans and tomatoes, and I didnt have any corn in the freezer and didnt add the cheese.
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Adjust your points if you used larger sizes or added other ingredients.
