Slow Cooker Queso Chicken Chili Recipe

Ingredients

• 1 lb. boneless skinless chicken breasts;
• 3 bell peppers, minced;
• 1 red onion, chopped;
• 1 jalapeño pepper, minced; (optional)
• 2 cups salsa;
• 2 garlic cloves, minced;
• 1½ cup water;
• 1 tsp. ground cumin;
• 2 tsp. chili powder;
• 1 avocado, chopped;
• Sea salt and freshly ground black pepper;

Preparation

1. In a slow-cooker, combine the chicken breasts, garlic, salsa, water, cumin, chili powder, onion, and season with salt and pepper to taste.
2. Cover and cook on low for 6 to 8 hours (or on high for 3-4 hours).
3. Once the cooking is done, remove the chicken breasts. Shred them with a fork, and return them to the slow-cooker.
4. Place the bell peppers and jalapeño in a large skillet over a high heat and cook for 4 to 5 minutes or until well roasted.
5. Add the peppers and jalapeño to the slow-cooker.
6. Give everything a good stir and cover.
7. Let the chili simmer for another 20 minutes, and add some water to reach the desired consistency, if needed.
8. Top with avocado before serving.