I generally wait until the leaves change to bust out crockpot recipes, but I woke up Sunday craving chili in the worst way. I used to make that easy 5 ingredient chicken chili recipe that’s floating around on Pinterest, but over time, I’ve tweaked the recipe and it is so good. It’s also the perfect for a busy weekday dinner, when you have to juggle laundry, getting kids off the bus, and gymnastics!
Generally, chili has beans, but we aren’t bean people, and I don’t anticipate us becoming bean people. We do, however, like corn – and substituting it for beans in chili adds an unexpected twist! I’ve also greatly reduced the amount of broth used in the recipe, since the one I had been using was more like soup, and less like chili.
What you need:
- 1/2 box of chicken broth
- chicken breasts (my rule of thumb is 3 breasts for me and Dave…and leftovers!!)
- 1 can of whole kernel corn
- 1 bottle salsa verde
- 1/2 bottle medium chunky salsa
- cumin, pepper, garlic powder to taste (we like it spicy, so I also sprinkle in some cajun seasoning!)
What you do:
- First, clean your chicken breasts up, and toss them in your crockpot. Pour in the broth and both salsas. Drain the corn prior to adding it. Add in the seasonings, I do this pretty generously.
- Cook on low for at least 5 hours, I let it go 7 most days! I remove each chicken breast and shred it (you could dice it, too, all about your preference!)
- Put the chicken back into the crockpot, and cook for an additional 40 minutes.
- Serve in a fun bowl, and enjoy!
Our favorite toppings are: freshly chopped cilantro, sour cream, cheese, and pepper! You could get fun and add bacon or avocado, too. My favorite is whole grain baguette, though #carblife!
Happy Monday, friends!