Wednesday, October 28, 2020

Crock-Pot Love: Chicken Chili

This recipe is definitely a winner! And what deems a meal a success is if my babe eats TONS and still asks for more! Ding, ding, ding we have a winner! 

You definitely need to try this one! Usually for a chili, I always throw in some jalapeƱos but with our little miss we have had to improvise with spices in our own individual plates! It was honestly still amazing without the heat! 


  • 4 bonesless chickens, thawed
  • 1 onion; yellow 
  • 2 cloves of garlic minced 
  • 24oz (or 1 container) of chicken broth; I use the low sodium
  • 2 15oz cans of Cannellini beans
  • 1 large can (or more if you'd like) of kernel corn
  • salt to taste
  • black pepper to taste
  • 1 tsp of cumin - or more to taste. I prefer 1.5 tsp
  • 3/4 tsp of oregano
  • 1/2 tsp of chili powder
  • 1/4 tsp of cayenne pepper
  • cilantro
  • 4oz of low fat cream cheese
  • 1/4 cup of half and half 
  • avocado
  • tortilla chips
  • shredded cheese of choice
  1. Place the chicken breasts at the bottom of the Crock-Pot. Adding to that your salt, pepper, oregano, cumin, chili powder and cayenne pepper. 
  2. Dice up your onion and mince your garlic then add to the pot along with your beans, corn, cilantro (quanitity to taste...I love A LOT) and chicken broth and then stir. 
  3. Cook on low for 8hrs or 4hrs on high. 
  4. Reove the chicken and shred then return to the slow cooker. 
  5. Add cream cheese and the half&half, and stir, covering