Slow Cooker Mondays: Meghan’s Crock Pot Chili

This slow cooker chili is a favorite of my friend Meghan’s for a couple of reasons:

  1. Did you forget to defrost chicken breasts? Don’t worry! Just throw them in the crockpot.
  2. It makes a big batch and is great to add to freezer ziplocs and freeze for a busy night.

Crock Pot Tortilla Chili

Crock Pot Tortilla Chili

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

  1. Dump all ingredients into your crockpot.
  2. Cook on low for about 8 hours.
  3. Before serving, remove chicken and shred with a fork.
  4. Return shredded chicken to pot add corn and stir, corn will defrost quickly.
  5. 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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