Recipe: Crockpot Chicken Chili

This recipe is stolen from Keah, and is one of the most dependable meals in my arsenal.  NavyGuy gobbles it up every time, it freezes well, it’s easy to prep, and it’s relatively healthy (you could swap out lower-sodium versions of many of the ingredients, or use fresh onions and tomatoes instead of jarred salsa).

Crockpot Chicken Chili

– 2 or 3 large chicken breasts
– 2 (16oz) jars of salsa
– 1 small can of green chilis
– 1 can diced tomatoes
– 2 tsp garlic powder
– 1 tsp ground cumin
– 2 tsp chili powder
– 1 can Mexican style corn
– 1 can black beans

Serve with sour cream, shredded cheese, tortilla chips.

Combine everything in the crockpot, simmer all day on low (approx 8 hours).  Before you serve, remove chicken and shred.  Return the shredded chicken to the pot and enjoy!

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