Chicken chili has become my favorite type of chili after getting this recipe from a friend. I’m not a big fan of ground beef, so using chicken was right up my alley. This recipe calls for you to cook a crock pot full of it. It’s perfect for freezing in small portions to pull out on the coldest of days to hit the spot. Here’s the recipe.
- 1 pound chicken breast halves or tenders
- 2 cans (approximately 14.5 oz each) of chicken broth or vegetable broth
- 2 cans (8 oz each) tomato sauce
- 2 small cans tomato paste
- 1 onion, diced
- 1 cup frozen yellow corn
- 1 carrot, sliced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, plus liquid
- 1 can white kidney beans
- 1 can, garbanzo beans
- 2 teaspoons chili powder (or to taste)
- 1 teaspoon cumin
- 1 clove garlic, minced (can sub with garlic powder)
- 1/2 teaspoon salt
- dash basil
- dash cayenne pepper (or more to taste)
- dash oregano
Place all ingredients in slow cooker/crock pot and ideally cook on high for 2 hours, then low for 6 additional hours; or can be cooked on low for 8-10 hours. Your mileage may vary.
*Note: you can cube your chicken breasts before placing in slow cooker/crock pt or shred after cooking. I poach and then shred my chicken before letting it fully cook in the crock pot.
Can serve with rice, corn bread, and shredded cheddar cheese.