Slow-Cooker Chicken and Bean Chili

• 1kg boneless skinless chicken breasts
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 30ml chili powder
• 15ml ground cumin
• 5ml dried oregano
• 5ml salt
• 800g crushed tomatoes
• 400g kidney beans, drained and rinsed
• 400g black beans, drained and rinsed
• 200g frozen corn
• 5dl chicken broth

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Place the boneless skinless chicken breasts in the bottom of the slow cooker.

2. Mark step 2 done
   2

   Add the chopped yellow onion, chopped, minced garlic, minced, chili powder, ground cumin, dried oregano, salt, crushed tomatoes, kidney beans, drained and rinsed, black beans, drained and rinsed, frozen corn, and chicken broth. Stir to combine, cover, and cook on low for 360 min.

3. Mark step 3 done
   3

   Check the chicken for doneness by verifying it reaches an internal temperature of 74°C. Remove the chicken to a cutting board, shred it using two forks, and stir it back into the chili.

4. Mark step 4 done
   4

   Serve hot. To safely store leftovers, divide the chili into shallow containers and refrigerate within 120 min. It keeps refrigerated for up to 4 days, or freezes well for up to 3 months.

Created with AI. Review the ingredients, quantities and steps before cooking.