Slow Cooker Chipotle Chicken & Black Bean Chili

I enjoyed using my slow cooker during the summer to keep the oven off and the house cool.  But now that it's fall, I can start using it to make warm, comforting soups and chilis.  Even though we're still having a few 80 degree days here, I'm welcoming the season of soups and chilis with no regard to the temperatures.

Plus, I love the idea of "fixing it and forgetting it."  There are just some days when 5 o'clock rolls around and the last thing I want to do is make dinner.  I really enjoy those evenings that I let my crock pot do the work and I get to relax a little.  Or just have more time for laundry, cleaning, and chasing a toddler around.  Know what I mean?

 

This Chipotle Chicken and Black Bean Chili has some kick to it and will really warm up your chore temp when those chilly nights do come.  I think it's safe to safe it would be a hit at a tailgate or football party too.  After-all, how many men don't like their food spicy?  

Slow Cooker Chipotle Chicken & Black Bean Chili 

adapted from Taste of Home

serves 8 

2-3 whole, boneless skinless chicken breasts (or 4-6 chicken tenders)

2 (15 oz) cans black beans, rinsed and drained

2 (14 1/2 oz) cans diced tomatoes with green chiles, un-drained

1 medium green pepper, chopped

2 chipotle peppers in adobo sauce, chopped

2 tbs of the adobo sauce

2 garlic cloves, minced

1 tbs cumin

1/2 tsp salt

1/2 tsp pepper

Optional for garnishing: mozzarella or Monterrey jack cheese, sour cream, cilantro, lime wedges. 

Place everything, aside from the chicken in a 4qt slow cooker and stir to combine.  Lay chicken over the top and push down a little to cover with sauce.  Cover and cook on low for 6-8 hours or until chicken is cooked and tender, or cook on high for 3-4 hours.