Crock Pot Hawaiian Chicken Chili

• 2-1/2 pounds Boneless Skinless Chicken Breast
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 2 Tablespoons Olive Oil
• 1 cup Onion, Diced
• 1 cup Green Pepper, Diced
• 2 cloves Garlic, Minced
• 1 can (10 Oz Can) Ro-tel Tomatoes, Or Diced Tomatoes With Green Chiles
• 1 can (14.4 Oz Can) Diced Tomatoes
• 1 can (14.5 Oz Can) Black Beans, Drained
• 1 can (14 Oz Can) Kidney Beans, Drained
• 1 cup Prepared BBQ Sauce
• 1 can (20 Oz Can) Pineapple Chunks, Drained With Juice Reserved, Divided Use
• 3 Tablespoons Chili Powder
• 1 Tablespoon Cumin
• 1/2 teaspoons Ground Ginger

1. Season chicken breasts with salt and pepper. Heat a skillet over medium high heat and add the oil. Once the oil is hot add the chicken and brown it in the olive oil just until both sides have some color but are not cooked through.
2. Place chicken in crockpot and top with onion, bell pepper, garlic, tomatoes, beans, BBQ sauce, and 3/4 cup of the reserved pineapple juice. Stir chili powder, cumin, and ginger into the chili and set crockpot to cook on low for 6- 8 hours, or high for 3-4.
3. Remove chicken from chili and shred it into bite-sized pieces. Return the shredded chicken into the chili and stir in pineapple chunks. Season with salt and pepper to taste. Heat until the pineapple is heated through.

chicken, kosher salt, ubc, olive oil, onion, green pepper, garlic, ro, tomatoes, black beans, kidney beans, bbq sauce, pineapple, chili powder, cumin, ground ginger

Taken from tastykitchen.com/recipes/soups/crock-pot-hawaiian-chicken-chili/ (may not work)