Recipe: Crock-pot Chicken Chili

Crock-pot Chicken Chili

Makes 6 to8 servings

  • 1 Tbsp Olive Oil
  • 1 lbs chicken breast(skinless & boneless, cubed)
  • 1 onion, chopped
  • 1 green bell pepper, seeded & chopped
  • 1 chive, chopped
  • 1 can light or dark red kidney beans, drained & rinsed
  • 1 can black beans, drained & rinsed
  • 1 can whole kernel corn, drained
  • 2 cups tomato sauce
  • 4 cups or 28 oz can of tomatoes, diced
  • 1/4 cup chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp ground red pepper
  • 1/2 tsp mustard chili onion mix(opt)
  • 2 cloves of garlic finely chopped
  • salt & pepper to taste
  • 1/2 cup(2 oz) shredded Cheddar cheese
Instructions: (Wash all vegetables)

Heat the olive oil in a non-stick skillet and cook the chicken until no longer pink on medium high heat. Add to the cooked chicken - bell peppers and onion. Onion should be cooked until transparency is exposed.

Add all the other ingredients, except the Cheddar cheese to a crock-pot. Stir the mixture and put on low heat for 6 to 8 hours.

Serve hot Crock-pot Chicken Chili by topping with some Cheddar cheese and a few saltine crackers on the side, if you would like. 

Hint: I used garden fresh tomatoes. I simply washed them and chopped them up. I doubled this recipe since it's a favorite at our home. 

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