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 LOVE beans. I so want to try that spice too! I wonder if Penzeys has it? Otherwise I wouldn’t know where to go. I’ll have to figure that one out. This looks like a recipe that I would LOVE!
Sounds delicious. My husband is obsessed with black beans so I’m sure he’d love this simple meal. Perfect for a busy weekend day (at home)! 🙂
Sorry to sound dumb but what is Sofrito – how do you prepare it?
Recipe sounds wonderful. Some of the best Cuban food I have eaten was in Ibor City in Tampa. Yummy
Debbie, if you have a Super Walmart in your area, they are carrying a whole line of hispanic foods and spices. I know I am going to check there..
Thanks
Phyllis
SweetSouthernGal
Phyllis – The instructions that follow Prepare the sofrito are how you do it. I have updated the recipe to be more clear.
Debbi – I get mine at Stop and Shop. I’m not sure if Penzeys would have it. If you can’t find it, I can send you a small packet.
Oh yum, I wish my husband would eat beans. I think I’ll make these next time he goes out of town.
These look delicious. Being Latina myself, rice and beans were an everyday thing when I ws growing up too. Black beans were my favorite.
Ahhh, it looks fantastic Jen! This picture makes it look so fabulous!
Sofrito – is just a term for the bell peppers/onions and garlic – it’s the cuban trinity of cooking!
Penzeys – doesn’t carry this spice. But I’m pretty sure Badia (the maker) can be found on Amazon.com, too!
YUM and YUM…my MIL would be so proud of you!
These look great! I love Cuban food 🙂
I have to see if I can find such beans somewhere her in Greece.