CP Cowboy Chicken Chili Mac
8-10 servings
Ingredients:
1 lb boneless skinless chicken breasts
1 tsp chili powder
2 tsp paprika powder
2 tsp cumin powder
1 tsp onion powder
½ tsp garlic powder
1 tsp dried oregano
½ tsp black pepper
1 tsp salt
1 red bell pepper, diced
1/2 cup of onion, diced
1 (15 oz) cans kidney beans, drained and rinsed
1 28 oz can diced tomatoes with juice
2 cloves garlic, minced
½ cup barbecue sauce
½ cup ketchup
2 cups chicken broth
12 oz package of elbow pasta, cooked to al dente according to package
2 cups shredded cheddar cheese, plus extra for topping
chives, diced for topping
Directions:
1. Add chicken to your crockpot. In a small bowl, mix together chili powder, paprika, cumin, onion powder, garlic powder, dried oregano black pepper and salt. Sprinkle seasoning over both sides of chicken.
2. Next add in your red pepper, onion, beans, tomatoes, garlic, barbecue sauce, ketchup and chicken broth to slow cooker. Cook on low for 6 hours or HIGH for 4 hours.
3. Once cooking time is up, shred chicken with 2 forks. And mix in crockpot until well combined. Stir in cooked pasta. Stir in cheese. Turn the crockpot off. Cover until cheese is melted, about 5 min.
4. Serve topped with cheese and diced chives.
...add drained canned whole corn and drained, rinsed can of black beans for a SW spin, and it will serve more folks...add pinto beans...whatever!
