Slow Cooker Sweet Chicken Chili

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 skinless, boneless chicken breast halves
• 1 (15 ounce) can dark red kidney beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can black beans, undrained
• 2 onions, cut into chunks
• 1 green bell pepper, coarsely chopped
• 1 (6 ounce) can tomato paste
• 1/3 cup brown sugar
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon Asian chili black bean sauce
• 1/2 teaspoon sea salt
• 1/2 cup shredded Cheddar cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chicken breast halves in the bottom of a 6-quart slow cooker.

2. Scatter the onion chunks and chopped green bell pepper over the chicken.

3. In a bowl, stir together the tomato paste, brown sugar, seasoned rice vinegar, Asian chili black bean sauce and sea salt until smooth, then pour over the vegetables and chicken.

4. Add the dark red kidney beans, pinto beans and black beans, with their liquid, on top and stir gently so the chicken is coated.

5. Cover and cook on low for 5 hours (300 minutes), until the chicken is tender and reaches 165°F (74°C) in the thickest part.

6. Transfer the chicken to a cutting board and shred it with two forks.

7. Return the shredded chicken to the slow cooker and stir well to combine with the beans and sauce.

8. Ladle into bowls and top each serving with shredded Cheddar cheese.