I thought I would share the recipe I make the most often at our house as the first recipe on the blog! This chicken chili gets made every couple of weeks because everyone in the house will eat it (yes, all six of us! Even the picky preschooler and the one with sensory issues). It’s so easy. Plus it feeds everyone and usually makes enough for my husband to take some for lunch the next day. It reheats amazingly well, so it’s almost better the second day. Almost.
It’s one of those recipes you dump in the slow cooker (this Crock Pot is the one I use and love) and forget about for most of the day. Only one ingredient gets added at the last minute. Alternatively, you can make this in the Instant Pot in about 30 minutes if you’re in a hurry. I prefer the slow cooker for this recipe, though, because letting the flavors simmer into the chicken all day really makes it special. Plus you can enjoy the smell for hours as it cooks! One of my favorite things in the world is my husband coming home from work and telling me how good dinner smells.
In the summer, I cut up and add four large heirloom tomatoes from my parents’ garden when I make it. In the winter, I put in two cans of rotel tomatoes. We love tomatoes around here, so if you aren’t as big a fan, you can use just one can. The beautiful thing about this recipe is how much you can adjust it to your own tastes! I wrote the recipe with the rotel so you can make it as quickly and easily as possible, but I wanted you to know your options!
(These are the aforementioned heirloom tomatoes. Aren’t they beautiful?)
I pile cheese, sour cream, cilantro, and sometimes avocados and tortilla strips on top of my bowl of chicken chili. My husband prefers to eat his with tons of tortilla chips. Sometimes I’ll make homemade bread to go with it, but it’s a true one-pot complete meal. Healthy and delicious, with tons of protein and veggies. But enough reading! Onto the recipe!
Ingredients:
- 1 can of black beans, drained & rinsed
- 1 can of pinto beans, drained and rinsed
- 1 can of corn, drained
- 2 cans of rotel tomatoes, not drained
- 1 package of ranch dressing mix, dry
- 1 1/2 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 1 8 oz package of cream cheese
- 4 chicken breasts
- 2 cups of chicken stock
Optional ingredients/toppings:
- Shredded cheese
- Sour cream
- Tortilla strips
- Avocado
- Cilantro
Instructions:
1. Heat butter in a skillet over medium-high heat. Add onions and cook 5-6 minutes, until translucent.
2. Add cooked onions, black beans, pinto beans, corn, tomatoes, ranch dressing mix, all spices, garlic, and chicken stock to slow cooker. Mix together.
3. Push chicken breasts into mixture until covered.
4. Cook on low for 6-7 hours, or high for 4 hours, until chicken shreds easily with a fork.
5. Remove chicken, shred, and add back into slow cooker.
6. Add cream cheese to slow cooker. Wait about 30 minutes until it softens, then mix in with spoon.
7. Serve with preferred toppings, or alone. Enjoy!
If you make this recipe, I’d love to hear from you! What did you think? Thanks for reading!
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