It’s my favorite time of year – soup season. There’s nothing better than sitting down to a warm bowl of goodness at the end of a busy day. This Crock Pot Chicken Chili is one of our family favorites. I love how easy it is – just throw a few simple ingredients in the crock pot in the morning and you don’t have to give dinner another thought. Everyone else loves this chili because it’s so tasty without being too spicy for the little ones. It’s perfect for serving on game day since it’s practically effortless. The leftovers are great for packing in a Thermos for lunch too. So you can see why this is such a favorite around here.
Gluten free, high in protein and naturally low in fat, this healthy meal is also one of the simplest meals you’ll make. I keep all these ingredients on hand for times when I know we’ll be rushed for dinner. You can’t always plan ahead for those kinds of days – they seem to pop up out of nowhere. It’s nice to know that I can walk into my pantry and pull together a healthy dinner at virtually any time.
Crock Pot Chicken Chili
- 1 can (15 ounces) low sodium black beans, rinsed and drained
- 1 can (15 ounces) low sodium kidney beans, rinsed and drained
- 28 ounces diced tomatoes
- 8 ounces tomato sauce
- 1 cup chicken stock
- 1 yellow onion, diced
- 2 cloves garlic, diced
- 1 Tablespoon cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound boneless, skinless chicken breast
- Place all ingredients into the Crock Pot.
- Cover and cook on low for 8 hours.
- Shred chicken using two forks (it will break apart easily).
- Stir to distribute chicken evenly.
- Serve warm.
- Note: You can easily double this recipe for a crowd.