I am so excited sweater weather is inching towards us and my cold weather crockpot recipes have made their way towards the front of my favorites stack.
My favorite season is so close I can already taste it!
Right now it tastes like a mixture of beans, tomatoes, chilies, and a few hints of spice! Ahhh, I love it, crockpot chicken chili, that is.
The humidity and HOT temperatures down in the south make it unbearable to devour a hearty bowl of chili during the summer, so when fall temperatures start creeping in, the belly warming recipes get dusted off!
I made this recipe a few years ago and have found myself coming back to it each and every year; it has become our family favorite and everyone else’s family who we’ve disclosed it with. The recipe creates a big ol’ pot of chili, which is perfect for leftovers or a potluck dish that’s enough for a crowd. Here in this household, we double the recipe and freeze half for later consumption, why wash a crockpot twice?
Here’s what ya need to create your own family favorite chili:
3-4 Boneless skinless chicken breasts
1 16oz can black beans
1 16oz can kidney beans
1 18oz can tomato sauce
2 14.5oz cans diced tomatoes w/green chilies
12oz package frozen corn
1 yellow onion, chopped
I packet taco seasoning
1tbsp chili powder
Optional but absolutely necessary garnishes:
Place all of your ingredients except for chicken breasts and garnishments into a crockpot and stir. Lay chicken breasts on top of chili and close the lid. Cook on low for 8 hours if chicken is thawed or 10 hours if chicken is frozen. If you’re doubling this recipe, you’ll need a 7qt crockpot. I told ya, Big Pot O’ Chili.
After cooking time is complete, remove the chicken breasts from the crockpot and shred with a fork. Return shredded chicken to crockpot and stir. Serve warm. Garnish with cilantro, sour cream, and shredded cheese. Try not to die and go to heaven 😉
I hope you enjoy this recipe as much as our family does. It definitely deserves a spot in your recipe box.