Ingredients
Scale
- 2 large chicken breasts, thawed
- 1 cup salsa, mild
- 1 cup water
- 1 15 oz. can black beans
- 1 15 oz. can white northern beans
- 1 15 oz. can diced tomatoes
- 2 tablespoons canned/fresh jalapeños, diced (or more if you like it spicy!)
- 2 tablespoons chili powder
- ½ tablespoon cumin powder
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- ½ tablespoon lemon or ground black pepper
- 1 cup milk
- ¼ cup flour, any kind
Instructions
- Place all ingredients up to the black pepper into a crock pot. Make sure that the chicken breasts are the first to go in, laying flat on the surface. Place everything else on top.
- Turn crock-pot on high and cook for 3 hours, stirring periodically. Then, remove the chicken from the crock pot and shred using two forks (the chicken should be fully cooked by now). Place chicken back in crock-pot.
- Next, in a small bowl, mix 1 cup milk with ¼ cup of flour. This will act as a thickening agent. Once most of the flour is dissolved, pour mixture into chili and stir.
- Let simmer on high for an additional 30 minutes to an hour.
- Serve warm with corn tortilla chips, Greek yogurt, sour cream, salsa, or avocado!
- Prep Time: 15 minutes
- Cook Time: 4 hours