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.
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!)
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.
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?
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.
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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m planning to make these tonight! They sound so good!
I love anything with cilantro in it! Thanks!
WOW, what a great combo! I will definitely be trying these some time soon!
Check me out!
http://www.brisbanebaker.blogspot.com
I love Cara’s blog too! These look delish, I love the drunken peppers too!
Wow, the drunken peppers sound like such a nice touch! These could easily evolve into Cuervo & Carona burgers – catchy, right?!
These look really yummy! You mentioned tequila but it doesn’t appear in the recipe… I definitely want to try these, but I need to know how much tequila to use because, well, not having tequila is not a problem in my house, haha!
Suzi,
The original recipe from Cara’s blog uses Tequila. I didn’t have any in the house, so the recipe I posted is the adaptation that I made instead. Click here to see Cara’s original version.
I was just wondering if it mattered what type of oatmeal we used in the recipe. Instant, slow cooking?