Minutes to Prepare: 20
Minutes to Cook: 8
Number of Servings: 8
Ingredients:
2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)
1 onion, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white cannellini beans, drained and rinsed
1 (15-ounce) can corn (drained and rinsed)
1 (15-ounce) can fire roasted tomatoes (whole can)
1 medium sweet potato, peeled and grated
1/2 cup spicy brown mustard
2 tablespoons soy sauce (La Choy and Tamari Wheat Free are gluten free)
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon chipotle chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 to 1 teaspoon kosher salt (start with 1/2 tsp, then season to taste later)
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
Directions:
Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.
Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. We like shredded cheese and sour cream.
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