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. 
Sounds amazing! I’ve never had strawberries with fish, but I LOVE strawberries tossed with vinegar 🙂
This looks really great. Every time I cook salmon my house smells like fish for days (weeks, months, years!). Did your house get fishy after cooking this? Thanks.
Jen – I didn’t notice a fishy smell. Since it was baked in the oven, I think that helps. I also have had the windows open with the nice weather here in Boston.
Wow, I would never think to pair those together but if you say it’s good, I must try it!! Certainly looks gorgeous. 🙂
Yay for strawberries! What a creative salsa – yum!