Hi guys! Hope you all had a wonderful weekend! We’ve had gorgeous weather here in Louisiana lately, cool clear mornings in the 60s and highs in low 80s. My kind of temps!
I have made a commitment to myself to slowly redo my old blog posts, mainly the ones with the horrid photos, which are pretty much all the photos taken in the first couple years. I shudder every time I see them pop up so I thought it would benefit my space, if not my own pride, if I just did a few updates.
This is a chicken chili I posted years ago and looked absolutely horrible (those old photos have been deleted and I never want to see them again). Slow cooker recipes are always a welcome addition to the fall and winter months of meal planning so this one struck out at me, plus I wanted to make it for dinner on friday anyway. I updated the instructions too and streamlined it even more. Overall, I am so glad I made it again. I forgot how much I liked it and it was literally the easiest dump and go meal ever.
When I first published this, April 26, 2011 (!!) we were in midst of unpacking our new home in Missouri and I needed an effortless dinner. I had just unpacked my crockpot, which I had barely ever used at the time, and it inspired me to make this.
I wanted to throw stuff in the pot, walk away, continue unpacking and come back in the evening with a hot meal waiting for me. You know the feeling? Well make sure you get yourself a slow cooker if you don’t already have one. I basically used all the ingredients I happened to have on hand and threw them in to work together for the day.
You’ll literally dump all the ingredients in and let them cook on low for 6 hours, then you’ll remove the chicken and it will be so tender that you can literally touch it with a fork and it will fall apart. Once you shred it, toss it back into the chili and keep it on warm until you’re ready to eat.
You seriously can’t beat having a hot meal by doing nothing at all. This recipe calls a few fresh items, a couple canned items and one frozen ingredient so this is the perfect meal for someone who has a well stocked pantry, but little time for prep work. I make sure to use a few low sodium items to keep the overall salt content down.
Serve it with cornbread or tortillas and dinner is done.
What’s your favorite crock pot recipe?
- 1 small onion, diced
- 1 (14.5 ounce) can diced tomatoes with basil, oregano & garlic, no added salt, slightly drained
- 1 (14.5 ounce) can diced tomatoes with green chili, slightly drained
- 1 (15 ounce) can black beans, low sodium, drained and rinsed
- 1 (15 ounce) can chili beans, drained slightly
- 1 cup water
- 1 cup frozen corn
- ½ teaspoon cumin
- ¼ teaspoon chipotle chili powder
- ½ package taco seasoning
- 1 lb thinly sliced chicken breasts
- Toppings: shredded cheese, avocado, chopped cilantro, low fat sour cream, pico de gallo
- Mix all ingredients in slow cooker (onion through taco seasoning). Place chicken breasts on top, covering slightly with chili mixture.
- Cook for 6 hours on low. Remove chicken breasts, shred. Add chicken back to slow cooker and keep on warm until ready to serve. Ladle into bowls and serve with cheese, avocado, pico de gallo, sour cream and/or cilantro.
Nutritious Eats Benefits: low fat, high fiber, lycopene, protein, vitamin A and C.