When it’s chilly outside, it’s time to make chicken chili inside. This recipe will warm you from head to toe, and even better, your slow cooker will do all the work.
1. In slow cooker, combine tomatoes, beans, tomato paste, Worcestershire sauce, chili powder, maple syrup, vinegar, bay leaves, cumin, oregano, salt and pepper. Stir in sweet potatoes, onion, celery, jalapeño and garlic. Arrange chicken over top.
2. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours or until chicken is very tender. Shred chicken with 2 forks and return to slow cooker. Add corn; cook for about 5 minutes or until corn is heated through.
3. Spoon into bowls and top with cheese and green onions.