Crockpot Chicken Chili

Any time I can throw together a healthy meal in my crockpot AND get everyone to eat it, I consider it a win.  Yes, I know I constantly blog about how great my crockpot is.  And one day I will upgrade since I’ve had this one since 2002.  It’s been with me longer than KB.  If you can believe that!

Anyways, KB asked me to make a chili the other day.  Something healthy with veggies and chicken.  Which I was all for, since it was Tuesday (my least favorite day) and we had to divide and conquer to be in two places at once.  I knew I could make it in the crockpot and I knew KB and I would like it and we could eat right away when we got home.  By the time I got home, TAB had demolished a bowl, and LJB was still eating cornbread.  But I threw his chili in a tortilla with cheese and he punished it!   So you can change this recipe up however you want, this just happens to be what I had on hand to use without making a trip to the grocery store.

Layer onions, bell peppers (whatever color) and boneless, skinless chicken breasts in the bowl of your slow cooker.  Add chili powder and cumin.

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Add crushed tomatoes, beans and corn.  Cover and cook on low for 6-8 hours.

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Shred chicken.

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Serve and enjoy!  I garnished with cheese, raw onions and avocados.

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Recipe:

1 1/2 lbs boneless, skinless chicken breasts
2 medium onions, diced
2 green bell peppers
2 Tablespoons chili powder
1 1/2 Tablespoons cumin
28 oz can of crushed tomatoes
2 – 14 oz cans of beans, drained (I used navy beans, but you could also use black beans or kidney beans or really any kind of beans)
1 – 14 oz can of corn, drained

*garnish – avocado, raw onions, shredded cheese, sour cream, etc.

In the bowl of a slow cooker, layer onions and bell peppers.  Top with chicken breasts.  Sprinkle with chili powder and cumin.  Add crushed tomatoes, beans and corn.  Cover and cook on low for 6-8 hours.  Shred chicken breasts.

Serve and enjoy!

Caroline