I first became introduced to this recipe by my twin sister, Emily. She was attending a “Soup and Chili Gathering” and each person was to bring a soup or chili dish. Emily texted me what she was going to make, and instantly I was checking out the recipe. At that point I never had chicken chili before, only beef chili or vegetarian. Chili isn’t something I have regularly, but when I eat it I always think I should make this more often. It’s so easy since you’re just putting everything into the slow cooker. The hardest part is getting the can opener out to open the lids. This recipe is perfect for anyone to make as it will come out delicious 100% of the time.
I love to have cornbread with my chili. To me, you can’t have one without the other. Sometimes cornbread can be dry, but this cornbread is moist and delicious. You’ll honestly miss it if you don’t make it. I didn’t add any extras into my cornbread, but you could add jalapenos, cheddar cheese, bacon or anything else you would like to try! Writing this makes me wish I would have added jalapenos and cheddar cheese. Next time!
I think both of these recipes would be perfect to make for a get together, as it feeds a crowd, Sunday football, or an easy weeknight meal with left overs for lunch or dinner the next day. Emily found this recipe on Sally’s Baking Addiction website, and now it’s become a good resource to search recipes to make. Sally makes a lot of baked goods, so thanks to my sister, Lance and I have our favorite chili and cornbread recipe, and I can bake tons of desserts too. (Lance has a sweet tooth, so he loves this part!)
Yield: 8 servings
Total Time: 8 hours (in slow cooker)
2 (14 ounce) cans diced tomatoes, drained
2 (7 or 8 ounce) cans tomato sauce
2 large skinless, boneless chicken breasts
1 cup chicken broth
1/2 cup yellow onion, chopped, diced
1 large green bell pepper, diced
1 (14 ounce) can corn (drained and rinsed) or 1 package frozen corn
1 (14 ounce) can black beans, rinsed and drained
1 small jalapeno, minced, seeds and ribs removed
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon minced garlic
4 ounces brick style light cream cheese or full fat (I did not use this ingredient)
Place all ingredients, except the cream cheese, into a slow cooker. Stir everything together. Cook on low for 6-7 hours or on high for 3 hours.
Remove chicken breasts and shred or chop, then add back into the slow cooker and stir. If you are adding cream cheese, add this in, and mix until melted and combined. Taste and season with salt and pepper, if needed. Place slow cooker top back on and cook for another 10-15 minutes. Serve with toppings if you’d like! Some topping ideas include crushed corn chips, lime wedge, cilantro, shredded cheese and chopped red onion.
Slow Cooker Chicken Chili Recipe Source:
Cornbread Recipe Source: