Crock Pot Chicken Chili
Author: Kirsten | My KItchen in the Rockies
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
Ingredients
  • 6 chicken breasts
  • 1 can (16 ounces) black beans, drained and rinsed
  • 1 can (16 ounces) pinto beans, drained and rinsed
  • 16 ounces organic frozen corn
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 cup good tomato sauce
  • 2 teaspoons hot chili powder
  • 1 Tablespoon (normal) chili powder
  • 1½ teaspoons paprika
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • 3½ teaspoon ground cumin
  • ½ teaspoon oregano
  • ¼ teaspoon freshly ground black pepper, or to taste
  • ½ teaspoon cayenne pepper, or to taste (optional)
  • 1 pinch red pepper flakes, or to taste (optional)
Instructions
  1. Use a large crock pot and mix all the ingredients (except the chicken) very well.
  2. Add chicken, make sure it is covered in the sauce.
  3. Cook on high for 4 hours or on low 6-8 hours.
  4. Remove the chicken and shred it with two forks.
  5. Place the chicken back and cover in the sauce.
  6. Cook for an additional 20 minutes.
  7. Serve with rice or some good corn bread.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/11/17/crock-pot-chicken-chili/