Easy Crockpot Chicken Chili

This Easy Crockpot Chicken Chili is the perfect fall dish to start in the morning, forget about all day, and then enjoy for dinner that night.

Easy Crockpot Chicken Chili

It’s November. So in theory, it’s time for fall food. Stews, soups, chili. Fall really is my favorite food season of the year (don’t even get me started on how much I love Thanksgiving!)

Easy Crockpot Chicken Chili

This year has been a weird year though. Hubby and I spent last weekend soaking up as much sunshine as we could. The highs both days were in the upper 70s and we even hit the low 80s. And even yesterday, we went downtown to vote early and it was 81 out. On November 2. Unreal.

Easy Crockpot Chicken Chili

But today we’re back to more seasonal temperatures, which makes me want all those delicious, stick-to-your-ribs kind of foods. Enter this crockpot chicken chili. It really is easy. And tasty. What more could you want?

Easy Crockpot Chicken Chili

I topped ours with some fresh avocado and cilantro – two of my favorite ingredients. Speaking of cilantro, I’m sure you’re all aware that there are people who HATE it. We all know someone like that. In fact, my sister hates cilantro.

Easy Crockpot Chicken Chili

For some reason, I was recently parusing the website ihatecilantro.com and came across their haiku page. Now, I hated writing haikus in high school english class, but I found these haikus about hatred towards cilantro pretty freaking hilarious. Check them out if you need a chuckle.

Print Save

Easy Crockpot Chicken Chili

This Easy Crockpot Chicken Chili is the perfect fall dish to start in the morning, forget about all day, and then enjoy for dinner that night.

Ingredients:

3 cans white beans
1 can fire roasted tomatoes
3 cups salsa
8 oz pepper jack cheese, shredded
1 Tbsp cumin
1/2 Tbsp ground chipotle (optional)
3 boneless, skinless chicken breasts
Garnish as you prefer, such as chopped cilantro, avocado, sour cream, green onions, tabasco, etc

Directions:

Combine the beans, tomatoes, salsa, cheese, cumin and chipotle in a crockpot.

Add the chicken breasts to the mixture and cover completely.

Cook on low for 6-8 hours. remove the chicken and shred it with two forks. Stir chicken back in to chili and serve with your favorite garnishes.

Recipe from Beantown Baker

    Pin It

4 Responses to “Cornish Hens with Garlic and Rosemary”

  1. #
    1
    Carrie — April 23, 2010 at 12:23 pm

    My husband has been asking me to make something with cornish hens and I just wasn’t sure what, thanks for solving the problem for me 🙂

  2. #
    2
    yumventures — April 23, 2010 at 12:53 pm

    These look amazing! My Mom has made cornish hens for dinner parties and they are always raved about! I love your recipe with the extra broth poured over the top, and I totally agree, 20 cloves of garlic you can never go wrong!

  3. #
    3
    nutmegnanny — April 23, 2010 at 5:46 pm

    Mmmm garlic 🙂 Your little cornish hens are adorable. My mom used to slather a little molasses on her hens before baking them. It made a really delicious glaze.

  4. #
    4
    Cara — April 26, 2010 at 1:06 pm

    I agree – so elegant and tasty. I’ve only made hens once or twice and always mean to pick them up again. This recipe sounds delicious!

Leave a Comment