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Slow Cooker Roasted Tomato and Ancho Chicken Chili

Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6
Calories 324kcal

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts (I used tenders)
  • 2 tablespoons butter
  • ½ 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
  • ½ 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

Calories: 324kcal | Carbohydrates: 30g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 762mg | Potassium: 983mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1485IU | Vitamin C: 29.2mg | Calcium: 89mg | Iron: 3.7mg