On a dreary, cold, rainy day like it is today on the east coast, something warm in the crockpot gives you something to look forward to.
Enter chicken chili.
A neighbor introduced me to this recipe last winter, and it has since made its way to my recipe book. I’m a fan of this chili because even though it is a chicken chili, it’s still red-based (I’m not a creamy soup kind of girl). This recipe is super healthy, delicious, and so easy to make. You literally throw everything in the crockpot and let it sit. And then you have something to warm you up after a day outside like this.
1 lb. chicken breasts
1 onion, diced
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon corrainder
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon chili powder, or to taste
1 can shoepeg corn (or frozen if you’d like)
2 cans diced tomatoes with chili seasoning
1 can white beans, rinsed and drained
Put all ingredients in the crockpot
If you can, put on high for the first 2-3 hours, so the chicken cooks faster, then leave on low for the final 3-8 hours.
Let it simmer and boil, yum.
Shred the chicken with two forks, after it’s cooked.
Rain photo courtesy of mamabritlove.wordpress.com