Crockpot Cooking: Chicken Chili

  • 2 cups of corn
  • 1 can of black beans, drain juice
  • 1 can of pinto beans, drain juice
  • 1 jalepeno shopped (leave seeds in or out depending on what you want)
  • 1 stick of celery chopped
  • 1 cup chopped carrots
  • 1/4 chopped red onion
  • 14oz of peeled tomatoes (blended a bit, because they might be in chunk form)
  • 3 lbs of chicken (tenders or breasts)
  • 1 1/2 tbsp cumin
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1-2 tsp chili powder to your liking
  • 2 tbsp olive oil

Once you’ve chopped up everything, add all the spices and veggies together. I like to place the chicken on the bottom of the crockpot, because all of the juices will soak into it making the chicken taste better! Then you put your Crockpot on low until chicken is ready. I usually leave everything cooking for about 3-4 hours just to have the flavors mix together, once done shred chicken.I love making this for my family because they’re all meat lovers so this is a healthier option than beef.

Pair with some jalepeno corn bread and some fresh avacado topings then enjoy!
Xoxo, 

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