Ingredients
- 2 pounds skinless, boneless chicken breasts
- 4 cups chicken broth
- 2 cups water, or as needed
- 1 (15.8 ounce) can great northern beans, drained and rinsed
- 1 (12 ounce) jar medium salsa
- 1 cup tomato puree
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 1 teaspoon molasses
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 bay leaves
- salt to taste
- 4 ounces Monterey Jack cheese, cubed
- 1 green bell pepper, diced
- ¼ cup sour cream, or to taste
Why This Dish Is So Satisfying
Helpful Kitchen Tips
- Avoid lifting the lid too often while cooking to keep the heat steady.
- For extra flavor, sauté the onions and garlic before adding them to the slow cooker.
Step 1
Tos the chicken, broth, water, beans, salsa, tomato puree, onion, garlic, and all the spices—including chili powder, cumin, oregano, molasses, paprika, onion and garlic powders, black pepper, bay leaves, and salt—into your slow cooker. Give everything a gentle stir to mix it all together. Cover and let it cook on low for about 4 to 6 hours, until the chicken is tender enough to fall apart.
Step 2
Once the chicken is cooked, take it out and shred it with two forks. Then, stir the shredded chicken back into the slow cooker along with the pepper jack cheese, Monterey jack cheese, and chopped bell pepper. Put the lid back on and cook for another 30 to 45 minutes, until the peppers are soft and the cheese has melted into the chili.
Step 3
Before serving, taste and adjust the seasoning with a little more salt, black pepper, or chili powder if needed. Don’t forget to fish out the bay leaves. Serve it up warm, and if you like, add a dollop of sour cream and some extra cheese on top.
