Slow Cooker
Ancho Chicken Chili
Preparation
Total Time: 8 hr 10 min
Prep: 10 min
Cook: 8 hr
Serves: 8
Difficulty: Easy
Family and friends will never guess the secret to this spicy chili! Powdered peanut butter and ancho chili powder give incredible flavor to this so-easy dish.
Ingredients
uncooked onion(s)
1 large, diced
WW Reduced fat shredded Mexican style blend cheese
¼ cup(s)
sweet red pepper(s)
1 large, diced
poblano chile
1 small, diced
uncooked boneless skinless chicken breast
30 oz, (six 5 oz. breasts)
canned chicken broth
1 cup(s)
canned tomato puree
1 cup(s)
garlic clove(s)
2 medium clove(s), minced
powdered peanut butter
3 Tbsp
dried ancho pepper(s)
⅔ oz, (4 tsp)
ground cumin
2 tsp
chili powder
2 tsp
kosher salt
1 tsp
dried oregano
½ tsp
cilantro
¼ cup(s)
fresh lime juice
1 Tbsp
Instructions
1 Place onion and peppers in bottom of slow cooker.
2 Top with chicken breasts.
3 Mix together broth, tomato puree, garlic, PB2, ancho chili powder, cumin, chili powder, salt, and oregano.
4 Pour mixture over chicken and cook on low for 6-8 hours or until cooked through.
5 Remove chicken breasts from liquid and shred with two forks.
6 Return to sauce and stir in cilantro and lime juice.
7 Top each serving or taco with 2 tsp Weight Watchers Mexican Blend Shredded Cheese.
Notes
Serving size: 1 cup chili
