Crockpot Zesty 2-Bean Shredded Chicken Chili. Place your sliced green pepper 🫑 and onions 🧅 into crockpot. In a bowl combine your minced garlic, salsa verde, Rotel tomatoes, Goya great northern beans and Goya red kidney beans, jalapeño peppers, black pepper, crushed red pepper, chili powder, ground cumin, oregano leaves, Sazon, and cilantro leaves, mix all well. Place onion and jalapeno in bottom of crock pot.

Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Then, remove the chicken from the crock pot and shred using two forks (the chicken should be fully cooked by now). You can have Crockpot Zesty 2-Bean Shredded Chicken Chili using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Crockpot Zesty 2-Bean Shredded Chicken Chili

It's 1 of large pack chicken breasts.
You need 1 of large green pepper, sliced.
Prepare 2 of large onions, sliced.
Prepare 10 cloves of garlic, minced.
It's 1 jar (16 ounce) of salsa verde.
It's 1 can (10 ounce) of Rotel diced tomatoes.
It's 1 can (15.5 ounce) of Goya Great Northern beans, undrained.
You need 1 can (15.5 ounce) of Goya Red Kidney beans, undrained.
You need 1 can (4 ounce) of jalapeño peppers.
Prepare 1/8 teaspoon of black pepper.
Prepare 1/8 teaspoon of crushed red pepper.
Prepare 1/2 teaspoon of chili powder.
You need 1/4 teaspoon of ground cumin.
You need 1 tablespoon of oregano leaves.
It's 1/2 teaspoon of Sazon with achiote.
Prepare 1 tablespoon of dried cilantro leaves.
It's of Cooked yellow rice 🍚.
Prepare of Shredded cheddar cheese.
Prepare of Sour cream.

This will act as a thickening agent. Add the jalapeños and stock and bring to a boil. Pour this mixture into the crock pot on top of the chicken. Once done, remove chicken from crock pot and shred with two forks, add back into crock pot with the cilantro.

Crockpot Zesty 2-Bean Shredded Chicken Chili step by step

Rinse and pat dry your chicken breasts......
Place chicken breasts into your crockpot........
Place your sliced green pepper 🫑 and onions 🧅 into crockpot.........
In a bowl combine your minced garlic, salsa verde, Rotel tomatoes, Goya great northern beans and Goya red kidney beans, jalapeño peppers, black pepper, crushed red pepper, chili powder, ground cumin, oregano leaves, Sazon, and cilantro leaves, mix all well.......
Pour mixture into crockpot........
Cover crockpot, but leave lid slightly opened (to prevent too much of a liquid buildup) and cook on low heat for 6 - 8 hours......Stir occasionally.........
After a few hours of cooking shred chicken with 2 large forks and mix into bean mixture.......Continue to cook for the remaining time........
Serve over cooked yellow rice, or eat by itself topped with shredded cheddar cheese and sour cream and enjoy 😉!!.

Add the onion and cook until translucent. Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Transfer chicken to the bottom of the slow cooker insert. Make the sauce: In a medium bowl, whisk together the ingredients for the sauce (sweet chili sauce, soy sauce, garlic and ginger). Pour the sauce over the chicken.