Slow Cooker Sweet Chicken Chili

Chicken simmers with beans, onions and brown sugar to create a tasty, comforting dish for those cold winter days. Great in warm weather too!

Step: 1

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.

Step: 2

Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.

Per Serving: 263 calories; protein 25.3g; carbohydrates 30.5g; fat 4.8g; cholesterol 53mg; sodium 702mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.