Crock pot meals, like this chicken chili, are so easy to make and require very little effort. The night before I cooked this crock pot chili, I prepped all of the ingredients and put them into two large ziplock bags in the refrigerator. In the morning, I simply poured the contents of the bags into my crock pot, covered it with the lid and turned it on low so it could cook for ten hours while I was at work. By the time I came home that evening, the smell of the chili filled the house letting me know that dinner waiting for me.
More than once, I have had someone ask me how I do it. How do I manage to work full-time, find time to exercise, spend time with husband and kids, and still find time to cook healthy meals for my family? Well the answer is I like my job, I workout during my lunch break, I have date night with my husband once a week, I bake with my kids every weekend and I plan most of our meals in advance. Using shortcuts to cooking, like crock pot meals, about once a week also makes getting dinner on the table much easier.
Fall is my favorite time of year to use my crock pot. If you have not used yours in a while, why not cook this chili on a Saturday before you head out your kid’s soccer game or college football party. The second best thing about coming home to dinner ready to eat… is having leftovers for the next day!
- •1 1/2 pound boneless skinless chicken breasts
- •1 red bell pepper, diced
- •1 medium yellow onion, diced
- •1 teaspoon garlic powder
- •1 teaspoon cumin
- •1 28 ounce can of fire roasted crushed tomatoes
- •1 15 ounce can of black beans, drained and rinsed
- •1 15 ounce can of light or dark red kidney beans, drained and rinsed
- •1 15 ounce can of corn (or 2 cups fresh corn kernels)
- •1 can original Rotel with green chilies
- •2 cups low sodium chicken broth
- •Optional toppings: shredded cheese, low-fat plain Greek yogurt or sour cream
- 1.Take out your crock put and put it on the kitchen counter. Place a crock pot liner inside, then place the lid back on.
- 2.Dice bell pepper and onion and place in a quart size ziplock bag. Sprinkle with garlic powder and cumin, close the bag and shake to mix the seasonings. Store in the refrigerator overnight.
- 3.Place a gallon size ziplock bag into a pitcher and fold edges over the sides of the pitcher to hold the bag upright while you add the ingredients. Pour in crushed tomatoes, black beans, kidney beans, corn and Rotel. Remove the bag from the pitcher, close and place in the refrigerator overnight.
- 4.In the morning, take out bag of bell pepper, onion and seasonings and pour into the bottom of your crock pot. Place chicken breasts on top of the onion mixture, then pour the tomato mixture over the chicken. Add two cup of low sodium chicken broth and place the lid on the crock pot. Cook on low (8 - 10 hours).
- 5.After the chili is completely cooked, remove chicken breasts from the mixture and place on a cutting board. Using two forks, shred the chicken into bite size pieces and return to the crock pot. Stir well to combine, then serve piping hot.
- 6.If desired, top with shredded cheese, yogurt or sour cream.