As the weather turns cooler, I transition into soup weather fairly quickly. My husband doesn’t love soups, but even he enjoys this hearty, healthy, flavorful Chicken Chili! It comes together quickly with your crock pot and just a few ingredients!
Pro tips:
- Serve with Red Lobster Cheddar Bay Biscuits
- Use part of the “2 Alarm Chili Kit” from the grocery store for perfect portions of the spices. This is also a great option if you don’t have all the spices and don’t want to purchase them all.
- If you don’t want to use a crock pot, this can be done with a rotisserie chicken simmered on the stove.
Chicken Chili
- October 15, 2020
- 4-6
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Ingredients
- 1.5 lbs chicken breasts (package of 3)
- 1 can of white beans, drained (I like Cannellini)
- 1 can of Rotel (diced tomatoes and green chilis)
- 8 oz salsa verde (I use Herdez Salsa Verde)
- 2 tbsp cumin
- 1 tbsp oregano
- 2 tbsp minced dried onion
- 2 cups chicken broth
- Light sour cream, sharp cheddar cheese, and scallions for topping
Directions
- Step 1
- Spray crock pot with spray olive oil.
- Step 2
- Add chicken breasts on bottom of crockpot. Top with beans, tomatoes and green chilis, salsa verde, cumin, oregano, dried onion.
- Step 3
- Pour chicken broth over the ingredients.
- Step 4
- Set crockpot on low for 6-8 hours.
- Step 5
- Around 1 hour to 30 minutes prior to serving, remove the chicken and pull it apart. It’s so soft, it won’t be difficult. I don’t recommend using the hand mixer to shred here, as you are going to want larger pieces of chicken.
- Step 6
- Put the shredded chicken back in the crockpot and allow it to finish cooking for 30 minutes to an hour to absorb the flavor.
- Step 7
- Top with light sour cream, sharp cheddar cheese, and scallions for serving!
