This was ok. Not sure I would make it again. I used boneless, skinless chicken thighs, rather than ground chicken.

Barbecue Chicken Chili

1 Lb Ground skinless chicken breasts
1 Large onion, chopped
3 Garlic cloves, chopped
2 (15 1/2 oz) cans red kidney beans, rinsed & drained
1 (14 1/2 oz) can diced tomatoes
1 (12 oz) bottle chili sauce
1 (4 1/2 oz) can chopped green chilies
1 TB chili powder
2 T Worcestershire sauce
1 T Molasses
1 T packed brown sugar
1 T ground cumin

Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney & pinto beans, tomatoes, chili sauce, green chilies, chili powder, Worcestershire sauce, molasses, brown sugar & cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly. (4-5 hrs on high or 8-10 hrs on low).

Yield: 6 servings. Per serving: (1 1/4 c); 280 Cal, 3 g Fat, 1 g Sat Fat, 31 mg Chol, 1172 mg Sod, 44 g Carb, 10 g Fib, 22 g Prot, 97 mg Calc. Points: 5

Tip: You can mix all the ingredients for this chili in the insert of the slow cooker the night before and pop it in the refrigerator. The next morning, simply place the insert into the slow cooker and set it on low before going to work.

Note: Ground-meat chili dishes with plenty of seasonings are terrific cooked in a slow cooker. Dark-colored seasonings, such as molasses, brown sugar, and chili powder, compensate for the lack of browning of the meat before simmering. Cornbread makes a great accompaniment to this zesty chili – a 2″ square will add 3 points.

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