Recipe #3 - Fiery Chicken Chili (The Healthy Slow Cooker Cookbook -- Rappaport & Horton)

Fiery Chicken Chili

This recipe is super easy, super spicy.  If you're not a fan of ground chicken, buy some skinless, boneless breasts and boil them in chicken broth to use shredded chicken instead.

1 pound ground chicken (again, we boiled and shredded chicken breasts)
3 cloves garlic (again, we use minced from a jar)
3 chipotle chiles in adobo sauce (you can find them in a can in the Latin American food section)
15oz (one can) of dark red kidney beans, drained and rinsed
15oz (one can) black beans, drained and rinsed
1 teaspoon Worcestershire sauce
30oz canned diced tomatoes
4oz diced green chiles (you can save time and money by buying the canned Ro-Tel tomatoes with chiles)
1 teaspoon cayenne pepper
1 teaspoon ground chipotle powder
1 onion, chopped (again, we use onion powder)
1 tablespoon habanero hot sauce
1 teaspoon paprika
1 teaspoon hot chili powder
1 teaspoon liquid smoke

If you're using ground chicken, saute it in a nonstick skillet and drain all the fat.  If you use the boiled, shredded chicken, just put it the crock pot.

Calories: 210
Fat: 5g
Sodium: 550mg
Carbs: 30g
Fiber: 11g
Protein: 17g

Place all the ingredients in a 4qt slow cooker.  Stir.  Cook on low for 8-10. Serves 8.

Note: this is really spicy.  My husband and I love spicy, so it works.

(Source: Rappaport & Horton, The Healthy Slow Cooker Cookbook)