My Favorite Crockpot Chicken Chili.

Crockpot, Dinner

Nothing beats my absolute favorite chicken chili recipe!

HAPPY OCTOBER!!

Nothing beats my absolute favorite chicken chili recipe! Find the recipe at runlifteatrepeat.com!

Can I be honest here for a sec? I’m getting tired of hot weather.

WHAT! I know.

As much as I love the south and the beautiful weather that it brings, it’s been so darn hot here. Like crazy hot and barely any rain. Surely, this will all change as soon as it get decently cold on a consistent basis. So let’s celebrate the first day of semi-cool weather here in the south with one of my favorites!

Nothing beats my absolute favorite chicken chili recipe! Find the recipe at runlifteatrepeat.com!

^I know it doesn’t look like much, but alllllll the flavor!

I was so excited to pull together this hearty chili again. The last time I made it was last winter. When I first made it last winter, it was a complete randomness of ingredients that I had on hand. I was skeptical at first, but OH MY GOD it was so good. I made it all the time during the cold months. And for a family of 2, this makes a nice amount for leftovers during the week. ALL THE CHICKEN CHILI♥♥

And who doesn’t love a good set and forget recipe?

Nothing beats my absolute favorite chicken chili recipe! Find the recipe at runlifteatrepeat.com!

Crack open the windows, the smell of chicken chili, cuddle up under a blanket with a big bowl of chili.

My Favorite Crockpot Chicken Chili

  • Prep Time: 15m
  • Cook Time: 7h 30m
  • Total Time: 8h

Ingredients

  • 1 (14 ounce) can petite diced tomatoes
  • 1 (14 ounce) can petite diced tomatoes with green chilis*
  • 1 (14 ounce) can tomato sauce
  • 3 large boneless skinless chicken breasts (about 1 and 1/2 to 2 pounds)
  • 1/2 cup low sodium chicken broth
  • 1 large yellow onion, diced
  • 2 large bell peppers, diced (I used red and green)
  • 1 package frozen corn
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 jalapeño, minced (seeded and ribbed)
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper (regular pepper can be substituted)
  • 1 teaspoon dried oregano
  • 2 teaspoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon minced garlic (2-3 cloves)
  • 2 ounces brick-style light cream cheese

Special Equipment

  • 4 quart or larger crockpot

Instructions

  1. Add all the ingredients except the cream cheese to the crockpot. Give it a stir as best you can. Cook on low for 7-8 hours or high for 3-4 hours.
  2. Remove the chicken and shred into pieces (or chop!), then place the chicken back into the crockpot and give it a stir. Add in the cream cheese and stir until fully melted. Taste to add more salt or pepper. Cover the crockpot and cook for an additional 10 minutes.
  3. Serve warm topped with shredded cheese and cilantro. Keep leftovers stored in an airtight container in the refrigerator for up to a week. Reheat in the microwave.

Additional Notes

  1. *If you can't find diced tomatoes with green chilis, another can of regular petite diced can be used. Typically these are right by the diced tomatoes in the grocery store, or in the international aisle.
  2. If you want this less spicy, remove the jalapeño and reduce the chili powder to 1/2 - 1 teaspoon. Remember: you can always add more in later if you taste it and want it a little spicier.

More easy dinners here.

Have you tried my favorite Asian Chicken Vegetable Zucchini Noodles? SO GOOD!

There's nothing worse than boring weeknight dinners. Kick it up a notch with this flavorful, healthy Asian inspired chicken and veggie dish! Find the recipe at runlifteatrepeat.com!

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