Main Line Chicken Chili

A slow-cooked red chicken chili with a light savory-sweet flavor. Not too spicy for the kids.




1½ lbs skinless,boneless chicken breast, cubed 1 (15 oz.) can kidney beans, drained (retain half the liquid) 1 (15 oz.) can black beans, drained (retain half the liquid) 1 large onion, chopped 1 green bell pepper, chopped 1 (6 oz.) can tomato paste 1 (14.5 oz.) can stewed tomatoes ½ cup mango salsa 2 Tbs. rice vinegar 1 bay leaf 1 teaspoon. smoked paprika, or to taste ½ teaspoon. salt 1 Tbs. chili powder Freshly ground black pepper, to taste

Nutritional information

No nutrition information available


Place the cubed chicken, kidney beans with half the liquid, black beans with half the liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper into slow cooker and stir well to combine. Set slow cooker to High , cover and cook for 1 hour; stir the chili. Turn slow cooker down to low and cook for 3 to 4 hours. (If you like a spicier chili, please feel free to add hot sauce or other spices to heat it up - I was going for kid friendly.)