This slow cooker chili is a favorite of my friend Meghan’s for a couple of reasons:
- Did you forget to defrost chicken breasts? Don’t worry! Just throw them in the crockpot.
- It makes a big batch and is great to add to freezer ziplocs and freeze for a busy night.
Ingredients
- 4 split boneless, skinless chicken breasts (frozen is ok too)
- 2 cans of Mexican style chopped tomatoes, undrained
- 2 cans of black beans, undrained
- 1 can of medium or hot salsa (I like it hot - makes it spicy and so much better)
- 1 can of tomato sauce
- 1 can of chopped green chiles
- small bag of frozen corn kernels
Instructions
- Dump all ingredients into your crockpot.
- Cook on low for about 8 hours.
- Before serving, remove chicken and shred with a fork.
- Return shredded chicken to pot add corn and stir, corn will defrost quickly.
- Serve with cheese, sour cream and tortilla chips!
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Every Monday I come up with a Crock Pot recipe. Please check out the archives or see my Pinterest pins!
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[...] 4) Meghan’s Slow Cooker Chili is a hit in her house and with her kids. [...]