You see what I did there? I’m ready for big bulky sweaters. Since it’s not quite there yet, I guess I’ll knock down the air conditioning and pull out the crock pot for this week’s easy, delicious chicken chili. Best part? It’s one of those “can dump” recipes that NO ONE can get wrong.
Crock Pot Chicken Chili
1 small onion, chopped
1 15.5-ounce can black beans, drained
1 15.5-ounce can kidney beans, drained
1 8-ounce can tomato sauce
10-ounce package frozen corn kernels
2 10-ounce cans diced tomatoes w/chilies
4-ounce can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
24 ounces (3) boneless skinless chicken breasts
¼ cup chopped fresh cilantro (for topping)
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder, and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!