Slow-cooker chicken chili

A recipe created in collaboration with Chicken Farmers of Québec, featuring our extra-lean ground chicken from Ferme des Voltigeurs.

In a large cooking pot, heat oil over medium-high heat. Add ground chicken, crushing with the back of a spoon as it cooks until browned. Sprinkle with onion powder, garlic powder, cumin, 15 ml (1 tablespoon) oregano and 15 ml (1 tablespoon) chili powder and stir frequently for 5 minutes.
Add canned beans, salsa, tomato paste and water. Mix well and cover. Bring to a boil, reduce heat and simmer 10 minutes.
Slice potatoes with skin to retain fiber and nutrients. Set aside. Grate (the) Mozzarella cheese and set aside.
Spray slow cooker with cooking spray. To assemble the dish, place 500 ml (2 cups) of chicken chili in bottom of slow cooker followed by a layer of potato slices, 500 ml (2 cups) of chili, 250 ml (1 cup) of grated cheese, then another layer with the remaining potatoes and 500 ml (2 cups) of chili, then finish with the last 250 ml cup of cheese. Even out the layers as you go. Sprinkle with remaining oregano and chili powder. Cover and cook over low heat for 6 to 8 hours until potatoes are tender and top begins to brown.

In a large cooking pot, heat oil over medium-high heat. Add ground chicken, crushing with the back of a spoon as it cooks until browned. Sprinkle with onion powder, garlic powder, cumin, 15 ml (1 tablespoon) oregano and 15 ml (1 tablespoon) chili powder and stir frequently for 5 minutes.
Add canned beans, salsa, tomato paste and water. Mix well and cover. Bring to a boil, reduce heat and simmer 10 minutes.
Slice potatoes with skin to retain fiber and nutrients. Set aside. Grate (the) Mozzarella cheese and set aside.
Spray slow cooker with cooking spray. To assemble the dish, place 500 ml (2 cups) of chicken chili in bottom of slow cooker followed by a layer of potato slices, 500 ml (2 cups) of chili, 250 ml (1 cup) of grated cheese, then another layer with the remaining potatoes and 500 ml (2 cups) of chili, then finish with the last 250 ml cup of cheese. Even out the layers as you go. Sprinkle with remaining oregano and chili powder. Cover and cook over low heat for 6 to 8 hours until potatoes are tender and top begins to brown.