2lbsboneless skinless chicken thighs(OR boneless, skinless chicken breasts cut into thigh size pieces if you prefer white meat)
31ozmild or hot chili beans(2-15.5 oz cans) with juice
16ozcan refried beans
6ozcan tomato paste
2teaspoonschili powderor to taste
32oztomato juiceor 46 oz depending on how soupy you want it
salt to taste
dried red pepper flakes to taste
2cupsuncooked macaronicooked (optional)
Put all your ingredients in your 6-quart slow cooker except your chicken and stir until well combined.
Gently place your chicken in your crock pot.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
If desired, cook your 2 cups of macaroni and drain just before your chili is finished.
Remove your chicken from the crock pot, place in a large bowl and shred with 2 forks.
Put the shredded chicken back in your crock put and stir until well combined.
If desired, stir in your cooked macaroni before serving.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.