Chef Jackie’s Slow Cooker Calico Chicken Chili

(WJBK) - Get this recipe courtesy of Chef Killi Lewton and Chef Jackie White.

Ingredients:

• 2 lbs chicken breast or thighs, all boneless skinless; organic if possible
• Celtic sea salt and pepper, enough to generously coat meat
• 4 cups salsa
• 2 cups organic tomato sauce
• 2 cups organic black beans, soaked overnight in water with a splash of vinegar and cooked or canned rinsed
• 1 cup white northern beans, prepared or canned rinsed 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 ½ tsp cumin
• 1 ½ tsp Celtic sea salt
• 1 tsp fresh ground pepper
• pinch cayenne pepper (optional)

Procedure:

1. Place chicken in a 6 quart slow cooker and add all the remaining ingredients.
2. Cook on low 4-6 hours until chicken is cooked through.
3. Remove the chicken to a plate and shred or dice. Add back to the slow cooker and stir.
4. Increase heat to medium and serve when desired temperature is reached and chili is hot throughout.

Yield: 8-10
Preparation Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours and 10 minutes
Recipe Tips

Prep Ahead:
Prepare beans.
Mince garlic.

Online:
www.2unique.com and www.nourishmd.com

Allergen Info:
Casein-free
Egg-free
Gluten-free
Vegetarian - Omit chicken and add 3 more cups of beans.

Comments:

• Makes a great topping for chicken nachos.
• Can be used as a filling to enchiladas; just add cheese.
• Can me made on the stove top.
• May be made with leftover cooked chicken or turkey.
• Freezes wonderful!