Since I am still struggling with my cold…this sounds good to me, something with some flavor and not much work!

I haven’t tried it and I have to say I haven’t used ground chicken yet – has anyone else?  Any feedback?  Is it hard to find, or do I need a meat grinder?

Barbecue Chicken Chili 

7 Points Plus (5 Points-old system)

8 Servings

 

Ground-meat chili dishes with plenty of seasonings are terrific cooked in a slow cooker.

Ingredients

1 lbs uncooked ground chicken breast    

1 large onion, chopped    

1 medium green pepper, seeded and chopped    

3 medium garlic clove, chopped    

31 oz canned kidney beans, rinsed and drained    

15 1/2 oz canned pinto beans, rinsed and drained    

14 1/2 oz canned diced tomatoes    

12 oz chili sauce    

4 1/2 oz Ortega Diced Green Chiles, or other brand    

1/4 c chili powder    

2 T Worcestershire sauce    

1 T molasses    

1 T packed brown sugar    

1 T ground cumin    

Instructions

Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney and pinto beans, tomatoes, chili sauce, green chilies, chili powder, Worcestershire sauce, molasses, brown sugar, and cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly, 4–5 hours on high or 8–10 hours on low.

Yields 1 1/4 cups per serving.

Notes

Dark-colored seasonings, such as molasses, brown sugar, and chili powder, compensate for the lack of browning of the meat before simmering.

You can mix all the ingredients for this chili in the insert of the slow cooker the night before and pop it in the refrigerator. The next morning, simply place the insert into the slow cooker and set it on low before going to work.

In One Pot, from Weight Watchers Publishing Group