Easy Crockpot Shredded Chicken Chili

The weather here in Central California can't seem to make up its mind. This week we have received rain as well as 72 degree weather. The night we made chili, it was a gloomy night and, quite honestly, I didn't feel like cooking. We had chicken breasts in the refrigerator but I wasn't sure what to make with it. I looked up a crockpot shredded chicken chili recipe from Sally's Baking Addiction HERE and we made ours below. Besides the chicken breast, this recipe ended up being fairly reasonably priced. We also have a lot of leftovers and it was literally a recipe that you pour all the ingredients in and just leave for a few hours. Recipes like this are my favorite :)

What is your favorite winter go-to recipe?

Ingredients:
- 2 14oz cans of diced tomatoes, drained
- 2 8oz cans of tomato sauce
- 3 boneless skinless chicken breast, about 1.5 pounds
- 2 cups chicken broth
- 1 tbsp onion powder, seasoning
- 1 14oz can of corn, drained
- 1 14oz can of black beans, drained
- 1 tsp salt
- 2 tsp italian seasoning blend
- 1 tbsp ground cumin
- 1 tbsp garlic powder, seasoning

Directions:
Add all of the ingredients into a crockpot. Stir everything around and cook on high for about 3 hours. Remove chicken and use two forks to shred. Return chicken to the crockpot and cook for 30 more minutes. Serve with cheese, crackers and store in the refrigerator for up to one week.





Comments

  1. AnonymousDecember 18, 2019 at 11:44 AM

    Thanks for finally writing about >"Easy Crockpot Shredded Chicken Chili" <Loved it!

    ReplyDelete

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