Tuesday, January 24, 2012

Cookin' with Courtney: Crock Pot Chicken Chili


I am not a huge fan of real beef chili, so I was so excited when I tried {and LOVED} this chili recipe!  It has a Southwestern kick to it and is super tasty!  Plus, it is easy to prepare!

Crock Pot Chicken Chili


1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 chicken breasts
1 cup chopped onion
1 can Original Rotel
1 can diced tomatoes
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup reduced-fat sour cream


Combine cumin, salt, and pepper; sprinkle over chicken.

Place chicken in an electric slow cooker; stir in onion, tomatoes, and Rotel.  Cover with lid; cook on high-heat setting for 3 hours.  Stir in beans.  Cover; cook on high-heat setting 1 hour.

Shred chicken breasts and mix.

Serve chili and top with cilantro and sour cream.

**My mom originally found this recipe from Cooking Light via myrecipes.com.  The original recipe can be found here.  I have changed it from using chicken thighs to chicken breasts and various chilies to using Rotel--just much easier!!**


1 comment :

Shelli said...

I will have to try this we love chili!

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