Slow Cooker Roasted Tomato and Ancho Chicken Chili

Chock full of jalapeno and poblano peppers as well as onions, this Slow Cooker Roasted Tomato and Ancho Chicken Chili has a super fresh taste! It's also loaded with lots of juicy shredded chicken and protein packed black beans.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 324kcal

Author Jennifer Draper

Ingredients

1 1/2 pounds boneless skinless chicken breasts (I used tenders)
2 tablespoons butter
1/2 small sweet onion diced
2 jalapenos diced (ribs and seeds removed)
1 poblano pepper diced (ribs and seeds removed)
29 ounces fire roasted diced tomatoes
8 ounces roasted garlic tomato sauce
15 ounces black beans, drained
1 cup chicken broth
1/2 cup roasted tomato salsa
1 teaspoon jarred minced garlic
2 teaspoons ancho chili powder
2 teaspoons regular chili powder
1 teaspoon dried cilantro
1 teaspoon dried cumin
fresh cilantro shredded cheese, sour cream for garnish

Instructions

Heat butter in skillet over medium high heat
Add chicken and sear on each side for 2-3 minutes until lightly browed
Add to slow cooker with remaining ingredients and stir
Cover and cook on low for 7-8 hours
Serve garnished with fresh cilantro, cheese and sour cream or as desired

Notes

I cooked this from start to finish in my 4 quart multicooker

Note that in a pinch you can cook this on high for 3-4 hours

Nutrition