Slow Cooked Chicken Chili

So, I got a crock pot. (aka 'slow cooker' if you want to use the term everyone seems to be trying to use to pretend like these things aren't the same appliances that reminds everyone of the 70s). I'm excited, because I like soups and stews and the kinds of thing you can make in one, and the idea of having dinner waiting for me when I get home is awesome. So, I've been trying a few things (and created a few definitely non-bloggable things along the way), but here's my first official recipe (drumroll please)...

This recipe came from Savory Spicy Sweet, which was also the source of the awesome Balsamic Lentils, and apparently she got it from Pink Parsley. Here it is, with my modifications:

2 chicken breasts, completely frozen
2 cans white beans (drained, rinsed)
1 can black beans (drained, rinsed)
1 can chopped tomatoes (juice and all)
1 small chopped onion
2c salsa (I used medium, if I were you I'd use spicy since it was diluted)
2tsp cumin
1sp salt
1tsp red pepper (more/less depending on salsa)
1 red pepper, chopped

Put chicken, beans, tomatoes, spices, onion all in the slow cooker- I was doing this on a Sunday afternoon, so wanted it done in about 4 hours- so, I cooked it on high. If you wanted it longer, just cook it on low as the other recipes do (for what its worth, I'm sure this would be fine cooked slowly on the stove, but in that case you might want to do things like not use totally rock solid frozen chicken).

When about an hour is left, take the chicken out, shred it, and then put it back in. When you do, add the peppers. Also, do a seasoning check.

Serve with cheese, avocado, tortilla chips, whatever floats your boat. As you can see in the picture, I had mine with some beer bread, which I am now obsessed with. In addition, the original recipe had pepperjack cheese in it, which I think might be good, but I didn't have any, and I kind of liked that one of the benefits of the slow-cooking approach here is that there was no added fat.

It was delicious! I highly recommend it!