Slow Cooker Shredded BBQ Chicken Chili

By carvalhohm

Ingredients

• 2 lbs. boneless, skinless chicken breast
• 1/2 tbsp. GOYA® Adobo All- Purpose Seasoning with Pepper
• 1 tbsp. Extra Virgin Olive Oil
• 1 can (15.5 oz.)  Cannellini Beans
• 1 can (15.5 oz.) Great Northern Beans
• 1 can (15.5 oz.)  Red Kidney Beans
• 1 small yellow onion, chopped (about 1/2 cup)
• 1/2 cup Ketchup
• 3 tbsp. brown sugar
• 2 tbsp. Worcestershire sauce
• 2 tsp. chili powder
• 2 tsp. Minced Garlic
• 1 tsp. Ground Cumin
• 1 tsp. smoked paprika
• 1 packet Chicken Flavored Bouillon
• Cilantro
• Shredded cheddar cheese
• Sour cream
• Tortilla strips

Preparation

Step 1

Season chicken with Adobo and olive oil; transfer to 4 qt. slow cooker. Add remaining ingredients and stir to combine.

Cook on LOW until chicken is cooked through and very tender, about 6 hours. Transfer chicken to cutting board. Using two forks, shred chicken and return to slow cooker. Cook on HIGH until chicken is completely coated and chili thickens slightly, about 20 minutes more.

Serve chili in bowls with desired garnishes.