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Photo of Slow cooker ancho chicken chili by WW

Slow cooker ancho chicken chili

1
Points® value
Total Time
8 hr 15 min
Prep
15 min
Cook
8 hr
Serves
8
Difficulty
Easy
Use leftover chili as a taco filling for another night of meals. To turn down the heat, use a green bell pepper in place of the poblano.

Ingredients

Uncooked onion

1 large, diced

Red bell pepper

1 large, diced

Poblano pepper

1 small, diced

Uncooked boneless skinless chicken breast

30 oz, 6 (5-oz breasts)

Chicken broth

1 cup(s)

Canned tomato puree

1 cup(s)

Garlic

2 clove(s), minced

Powdered peanut butter

3 Tbsp

Dried ancho pepper

4 tsp

Ground cumin

2 tsp

Chili powder

2 tsp

Kosher salt

1 tsp

Dried oregano

½ tsp

Shredded reduced fat Mexican-style cheese blend

¼ cup(s)

Cilantro

¼ cup(s)

Fresh lime juice

1 Tbsp

Instructions

  1. Place onion and peppers in bottom of slow cooker.
  2. Top with chicken breasts.
  3. Mix together broth, tomato puree, garlic, peanut butter powder, ancho chili powder, cumin, chili powder, salt, and oregano.
  4. Pour mixture over chicken and cook on low for 6-8 hours or until cooked through.
  5. Remove chicken breasts from liquid and shred with two forks.
  6. Return to sauce and stir in cilantro and lime juice.
  7. Top each serving of chili with 2 tsp cheese.
  8. Serving size: 1 cup chili and 2 tsp cheese

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