Easy Hawaiian Chicken Chili - slow cooker recipes

Ingredients :

Skinless, boneless chicken breast halves	2 pounds
Barbeque sauce	1 cup
Butter, divided	2 tablespoons
Onion, diced	1 large
Garlic, minced	2 cloves
Roasted red pepper, chopped	1 large
Tomato paste	1 can
Chili powder	3 tablespoons
Ancho chile powder	1 tablespoon
Ground cumin	1 tablespoon
Ground ginger	1 teaspoon
Vanilla extract	1 tablespoon
White sugar	1/2 teaspoon
Pineapple chunks	1 can
Kidney beans, drained	1 can
Black beans, drained	1 can
Chopped tomatoes, drained	1 can
Chipotle salsa	1 can
Salt and pepper	to taste

Directions :

• Marinate the chicken breasts in barbeque sauce for about 30 minutes by keeping it in refrigerator.
• Melt a tablespoon of butter over high heat in a skillet, add chicken pieces and cook until browned. Remove chicken and cut them into 1 inch pieces and place them in a cooker.
• Place a skillet on low flame and add butter, garlic, onions, roasted bell pepper. Cook until softened. Add tomato paste, chili and ancho Chile powder, ground cumin and ginger, vanilla and sugar. Cook for 2 minutes. Add this mixture to slow cooker.

• Drain pineapple. Stir pineapple juice, kidney beans, black beans, tomatoes and chipotle salsa in the slow cooker and set it to high. Cook for 20 minutes and turn the flame to low and cook for 1 hour.
• Add pineapple and cook until pineapple is warm for 15 minutes. Serve these slow cooker recipes hot on plate.