Check Out This Crock Pot Chicken Chili

If you don’t have time to cook up chicken, just pick up a rotisserie chicken at Costco or favorite grocery store, and you are ready to go! In fact, you will have enough chicken to put half in the freezer and make this or another chicken recipe later!

In fact, you will have enough chicken to put half in the freezer and make this amazing recipe again or you can try another chicken recipe later in the week. I am all about planning ahead to help take the stres out of putting dinner on the table.

This is what Debbie said about this recipe.

“I first made this back in December, and I’m still thinking about it!”

If I had known how easy this recipe was, I would have made Crock-Pot Chicken Chili as soon as the temperatures began to drop!

Ingredients

2 c. chicken, cooked and diced

½ red onion, diced

3 garlic cloves, minced

40 oz. can pinto beans

15oz. can fire roasted diced tomatoes with garlic

7oz. can Ortega diced green chilies, mild

15oz. can whole kernel corn

32 oz.  chicken broth

2 tsp. cilantro, chopped (optional)

1 ½ Tbsp. chili powder

1 tsp. smoked paprika

1 ½ tsp. garlic powder

2 tsp. ground cumin

2 tsp. dried oregano

Salt and pepper to taste

1 – 1 ½ Tbsp. corn starch

optional: Daisy Sour Cream and Cilantro for garnish

Instructions

Place chicken, red onion, garlic, beans, tomatoes, green chilies and corn in crock pot.

Add all spices (and cilantro, if using).

Pour in chicken broth. Cook on high for about 5 hours. To thicken, mix cornstarch in a small container with about 3 Tbsp. of water. Mix well and stir into chili. Cook on low for about another hour.

To thicken, mix cornstarch in a small container with about 3 Tbsp. of water. Mix well and stir into chili. Cook on low for about another hour.

Optional: top with a small spoon of sour cream and fresh cilantro.

Quick Tip. Divide into half, put into a Ziplock freezer bag and put into the freezer for another meal. Cook once ~ eat twice.

Thanks again Debbie Dillion from Joyful Kitchen Magazine.