ROCKY® Free Range Boneless Skinless Chicken Breast Filets
cloves garlic, peeled and smashed
large yellow onion, chopped
large red bell pepper, chopped
medium green bell pepper, chopped
medium jalapeño, seeds and ribs removed, finely diced (optional)
4 cup unsalted chicken stock
1 tbsp. mild or medium chili powder
1 tsp. ground cumin
1 tsp. fine sea salt + plus extra to taste
2 can (15.5 oz.) white kidney beans, rinsed and drained


1 Place the chicken breasts in the bowl of a 7-quart slow cooker. Add the garlic, onion, red bell pepper, green bell pepper, and jalapeño. Pour in the chicken stock and sprinkle in the chili powder, cumin, and 1 teaspoon of salt. Stir gently to mix the spices into the stock.
2 Transfer the bowl into the slow cooker and cover with the lid. Set to cook on High for 4 hours.
3 At about 3 hours and 10 minutes. Open the lid and stir. The chicken should be tender. Carefully use two forks to pull apart the chicken breasts, shredding them to your desired size of pieces. Alternatively, you can transfer the chicken to a cutting board to shred or chop and then return it to the slow cooker.
4 Stir in the beans and replace the lid. Cook 15 to 20 more minutes until the beans are warmed through. Taste the chili and add 1 to 2 more teaspoons of salt based on your preferences, if desired. Keep warm until ready to serve with the toppings of your choice
5 Topping suggestions: sliced green and black olives, pickled jalapeno slices, sliced green onions, red salsa, salsa verde, tortilla chips, shredded cheeses, lime wedges, fresh cilantro, sour cream or plain Greek yogurt

Recipe courtesy of Lori Rice of Fake Food Free


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