This chicken chili is the perfect crockpot meal - the flavors of the salsa, beans, tomatoes, and corn go so well together - really healthy, too!
Paul is actually the big chili maker in this family. He makes an amazing beef chili with London Broil and then when it's my turn, I make my favorite Pumpkin & Black Bean Chili. I really was not interested in trying any other versions because we love these recipes so much, why complicate things right?
I wanted to make chili last week, only we were out of ground beef and I only had chicken on hand. This Crockpot Chicken Chili was the result, absolutely amazing! Much healthier than the beef counterpart, too. The diced tomatoes with chilies gives it a mild kick, but you can substitute plain diced tomatoes if needed.
My Wesley, who is absolutely obsessed with soup of all kinds, gobbled this up! This was perfect with leftover rye bread and butter, but of course cornbread would be amazing with it, too.
Crockpot Chicken Chili
2-3 boneless skinless chicken breasts
16 oz jar chunky salsa
15 oz can diced tomatoes with chilies, undrained
15 oz can corn, drained
15 oz can black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
kosher salt & black pepper to taste
Place chicken in the bottom of a Crockpot. Add remaining ingredients on top, stir to combine. Cover and cook on high 4 hours or low 6-8 hours, or until chicken is done. Shred chicken and stir to combine before serving.