January has been a wicked cold month so far. The weather has been hitting temperatures in the single digits with wind chills below zero. *shivers* My days have been spent curled up in a warm blanket, reading books given to me for Christmas, and sipping hot tea. Sounds ideal in this weather, doesn’t it?
While I was nestled on the couch, I got a craving for some chili. It is just one of those comfort foods that warms your insides on days like today. The recipe I am going to share with you is made in the Crock Pot, otherwise known as “old reliable.” You can cook pretty much anything in that sucker, but this slow cooker chicken chili will undoubtedly be one of your favorites.
Not only is it low calorie and low fat, but it is loaded with fiber and protein to keep you full. Plus, my homemade taco seasoning gives it a kick of flavor. Simply add the ingredients to the crock pot, let them slowly cook, and by the end of the day the whole house will be filled with the comforting smell of homemade chicken chili.
My favorite thing to do is make this on Monday and have slow cooker chicken chili for the week. Some days I’ll have it for dinner and other days I’ll pack it for lunch. Either way, I’m always sure to have some shredded cheese or sour cream on the side!
Slow Cooker Chicken Chili
- 1 medium onion chopped
- One 16-oz can black beans
- One 16-oz can kidney beans
- 1 cup tomato sauce
- 10 oz package frozen corn kernels about 2 1/3 cups
- Two 14.5-oz cans diced tomatoes with chilies
- 1 oz. taco seasoning recipe for homemade seasoning here
- 1 teaspoon cumin*
- 1 teaspoon chili powder*
- 24 oz 1 1/2 lbs boneless skinless chicken breasts
- chili peppers chopped (optional)
- 1/4 cup chopped fresh cilantro for garnish
Combine beans, canned tomato, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover.
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken and shred with a fork. Return chicken to slow cooker and stir in. Serve with fresh cilantro, cheese and/or sour cream.
*This measurement results in a somewhat mild flavor. Add one or two more teaspoons for a spicier chili.
Recipe adapted from Gina’s Skinny Recipes