Crock Pot Bean Chicken Chili

During these cold, dark Winter months, I always search for hot "comfort" foods, but finding a recipe that fits my daily macro-nutrient goals can be tough! The idea of eating a salad with grilled chicken just doesn't work for me when it is 18 degrees outside! Take a look at this hearty "macros friendly" recipe I created in the Crock Pot for my dinners this week!

Nutrition Information

• Serves 6
• 380 calories/serving
• 4g Fat
• 45g Carbohydrates
• 13g Fiber
• 8g Sugar
• 41g Protein

Ingredients

• 32oz chicken breast
• 1x 15oz can Pinto Beans
• 1x 15oz can Black Beans
• 1x 15oz can Red Kidney Beans
• 2 15oz cans Diced Tomatoes (I used Garlic and Onion flavor)
• Salt (to taste)
• Pepper (to taste)
• 2 tbsp Paprika
• 2 tbsp Cumin
• 2 tbsp Chili Powder
• 1 tbsp Red Pepper Flakes

Directions

1. Clean chicken breast and place at the bottom of the Crock Pot
2. Season chicken with all spices
3. Drain cans of beans (but do not rinse) and place on top of the chicken breast in the Slow Cooker
4. Place all contents of diced tomatoes over the beans and chicken
5. Cook on HIGH for 4 hours
6. Spoon chicken out on to a plate
7. Using 2 forks, shred chicken breast
8. Put shredded chicken back into Crock Pot mixture and mix all ingredients well
9. Split evenly into 6 containers, and you are prepared for the week!