Red, White & Black Slow Cooker Chicken Chili on Jasmine Rice

Red, White & Black Slow Cooker Chicken Chili on Jasmine Rice

2 to 3 large skinless, boneless chicken breasts

4 1/2 cups chicken broth or water

1 can black beans

1 can light or dark red kidney beans

1 jar salsa (to your taste)

Several dashes of Mild (green) or Regular Texas Pete (or your choice of hot sauce)

1 tsp oregano

1 tsp cumin

1/2 tsp tumeric

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp ginger

Jasmine Rice (cooked to package directions)

Remove fat from chicken (and any tiny bone or gristle fragments you may find), cut into 2 or 3 strips, rinse very well under cool water and lay in bottom of slow cooker with a drizzle of EVOO. Add remainder of all ingredients except rice. 

Cover & cook on LOW for 4 to 5 hours. Twenty minutes before you're ready to eat, prepare Rice. Use a sturdy spatula and gently break chicken apart until shredded, stir well. Place serving of rice in deep bowl, spoon chili over. Enjoy! As you eat, rice will continue to soak up liquid :)