Apple Chicken Chili

Adapted from Rachel Ray's Creamy Chicken Apple Chili with what I had on hand. Turned out absolutely fabulous and you should definitely try it at least once ;). 

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds chicken tenders, cut into chunks
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon of dried minced garlic
• Fresh ground pepper to taste (you could add salt too, but I think there is plenty from the chicken broth)
• 2 apples, cut into 1/2-inch cubes
• 1 onion, chopped
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups water
• 1 packet of swanson's condensed chicken broth
• 1/2 cup milk
• 2 15 ounce cans  beans (I used one black bean and one white bean)
• 2 cups shredded monterey jack cheese (about 8 ounces)

I added everything but the cheese and apples to the crock pot and cooked on high until the chicken was fully done and easily comes apart with a fork. Then I added the apples until they were soft. When the apples are soft stir in the cheese and serve. I served it with tortillas like the original recipe suggested. Husband ate two bowls so it passes the hubster test :)