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Why This Recipe Is So Easy To Love
This dish combines the comforting warmth of chili with a surprising sweet note that keeps every bite interesting. Using a slow cooker makes it easy to prepare, allowing the flavors to meld beautifully while you go about your day. It’s hearty, flavorful, and perfect for a cozy meal.
Chef Tips
- Brown the chicken before adding it to the slow cooker to enhance the flavor.
- Adjust the sweetness by adding more or less of the sweet ingredient to suit your taste.
- Stir halfway through cooking to ensure even mixing of flavors.
- Adjust the sweetness by adding more or less of the sweet ingredient to suit your taste.
- Stir halfway through cooking to ensure even mixing of flavors.
Directions
Place the chicken breasts in your slow cooker. Add the kidney beans, pinto beans, black beans, chopped onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and a pinch of sea salt. Give everything a good stir to mix it all together. Set the slow cooker to High and let it cook for about an hour. After that, give it another stir, then turn the heat down to Low and let it cook for another 4 hours. When the cooking time is up, take the chicken out and shred it with two forks. Stir the shredded chicken back into the chili, sprinkle some Cheddar cheese on top, and it’s ready to enjoy!
Best Pairings For This Dish
Serve this chili over steamed rice or with warm cornbread for a satisfying meal. Topping it with shredded cheese, sour cream, or fresh cilantro adds extra richness and freshness. It also pairs well with a simple green salad to balance the hearty flavors.
Leftover Tips
Let the chili cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to four days or frozen for up to three months. Reheat gently on the stovetop or in the microwave, adding a splash of water if it has thickened too much.
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