Yep, that’s how last Saturday night was spent for my roommate and I…homemade chili and cornbread, putting up our Christmas tree (straight up 1950’s metallic from my grandma’s basement), movies on demand…all in our sweats. It was glorious.
AHHHHMAAAAZZZZIINNNNNNNG. Seriously, I know I’ve said it about a lot of recipes I’ve been posting recently, but it is SO easy and delicious. Thick, hearty, and the right amount of spice… just how I like my chili! I also like using chicken instead of beef for a more lean option. I adapted this recipe from skinnytaste to make it taste more like my mom’s and am so pleased with how it turned out. I definitely am adding this to my regular rotation of crock-pot soups that I go to during the winter months!
Ingredients for crock-pot chicken chili:
1 can tomato sauce
1 can black beans
1 can chili beans in medium sauce
1 can diced tomatoes (with chilies, if you like)
1 can corn
1 tsp. cumin
1 tsp chili powder
1/2 packet taco seasoning
2-3 chicken breasts, raw, fat trimmed
reduced fat shredded cheese
reduced fat sour cream
corn bread (my faveeeeee!)
In a large crockpot, combine all ingredients except chicken and mix well. Place chicken in crockpot on top of other ingredients. Cook on high for 5 hours or low for 8-9 hours. Remove chicken when done and shred. Place back into crockpot and mix well. Top with your favorite ingredients. Simple as that!!
Whole-wheat cornbread and honey…DELICIOUS. Tortilla chips make good chili toppers too!
I love my crockpot. You should love your crockpot. End of story.