Slow Cooker Chicken Chili

This is the perfect meal to prep in the morning before a busy day of errands.

Slow Cooker Chicken Chili

You will need:

2 pounds of ground chicken or 4 boneless skinless chicken breasts

1 can (15 oz) red kidney beans or black beans

1 lb of frozen and thawed organic corn

1 can (15 oz) great northern beans

1 can (28 oz) of diced tomatoes w/ juice

1 jar of your favorite salsa - watch the sodium content in commercially prepared salsas. Newman's Own brand is organic and low-sodium.

1 medium onion diced

1/2 yellow bell pepper seeded and sliced

1/2 red bell pepper seeded and sliced

1 jalapeno pepper thinly sliced (optional for more spicy heat)

Salt and pepper to taste

Place the chicken on the bottom of a slow cooker. Pour the tomatoes , salsa and onion over the chicken. Layer the corn and beans on top of the tomatoes.  Cook on low for 5-7 hours. The chicken should fall apart easily when stirred.  Add salt & pepper to taste. Top with jalapeno slices to taste while serving.

(recipe adapted from the gracious pantry)