Chicken Chili- CrockPot

Posted on August 5, 2009. Filed under: Chicken, Soups |

I know it is summer and hot food isn’t always appetizing on a hot day. But a hot house from having the oven on isn’t fun either. This recipe requires almost no effort. It won’t heat up the house and you won’t break a sweat making it. And it tastes soooo yummy! It is great as a cold leftover the next day too!

Serves 3-4
2 chicken breasts
1 can (28 ounces) diced tomatoes
16 ounce jar salsa
1 packet taco seasoning
1 can pinto beans, drained
1 can black beans, drained
1 can corn, drained
Shredded Cheddar Cheese
Avocado, diced onion, diced bell pepper
Tortilla Chips
sour cream
Instant Brown Rice

Place the chicken, diced tomatoes (with juice), salsa and taco seasoning in the crockpot. Cook on low for about 8 hours.
*Put it in the crockpot before you leave for work, eat it when you come home. That’s about 8 hours ish.

30 minutes before you are going to eat shred the chicken in the crockpot and pour in the drained corn and beans. Once all the beans and corn warm up, then serve this over rice or just in a bowl with a some cheese, sour cream, chips, avocado, bell peppers, onions and rice on top.

*This is so easy and so delightful. You can double the recipe too to feed a larger crowd. And when your guests arrive, you have time to mingle with them rather then be in a hot kitchen slaving over the stove.
* You can add the onions and bell peppers to the crockpot when you turn it on in the morning. I leave them on the side because not eveyone in my house likes them.


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