It’s getting to be that time of year where the weather gets cold and rainy (and soon snowy) and I start breaking out the crockpot more often. In fall/winter, I am a big fan of warm, stick to your ribs soups, stews and chili’s. And with a lot of these recipes, it’s pretty much a dump, cook and serve, so it makes the prep work all the more easier.
This recipe for Chicken Chili is super easy and full of flavor. What I also like about it, is it is pretty much set it and forget it so I can make it in the morning and by dinner time, it will be piping hot and ready to serve.
Not everyone likes a lot of spice, so you can easily adjust to your liking and can easily accommodate any food sensitivity. This is a recipe that could quickly become a family favorite. And on the plus side, it is WW friendly which makes it even better in my books.
Crock Pot Chicken Chili
Servings: 8
1 onion, chopped
1 can black beans
1 can kidney beans
1 can tomato sauce (used a 16 oz can)
2 small cans of corn kernels)
2 cans Rotel (use the Mild for less spice)
1 packet chili seasoning
3 boneless skinless chicken breasts
salt and pepper (to taste)
chopped fresh cilantro
Combine beans, onion, Rotel, corn, tomato sauce, and chili seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 6-8 hours until chicken is no longer pink inside. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
When serving you can top with fresh cilantro, a dollop of sour cream (or plain Greek yogurt). I like to pair it with a fresh baguette as well.
This is a great recipe to warm up the kids after they come home from school, or playing outside.
ENJOY!
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