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Crock Pot Chicken Chili

October 30, 2010 | By admin In crockpot chicken |

It doesn’t get any easier than this!  Just throw it all together, make some cornbread and you’re done!

I’m a little bit wimpy when it come to spices, so I cut the chili powder in half.  Add more if you are the adventurous type.

Crock Pot Chicken Chili

  • 1 pound chicken breast halves or tenders
  • 6 cups water (adjust for desired thickness)
  • 2 cans (approx. 14.5 oz. each) chicken broth
  • 2 cans (8 oz. each) cans tomato sauce
  • 1 onion, diced
  • 1 cup yellow corn
  • 1 celery stalk, diced
  • 1 can (14.5 ounces) can diced tomatoes
  • 1 15-ounce can red kidney beans, plus liquid
  • 1 jar (4 ounces) diced pimento, drained
  • 1 jalapeno, diced (optional) Too spicy for me!
  • 1 teaspoons chili powder
  • 1 clove garlic, minced (or 1 tsp minced from a jar)
  • 1/2 teaspoon salt

    • Place chicken in crock pot.  Mix together all other ingredients and pour over chicken.  Cook on LOW 7-8 hours.  Shred chicken before serving.  I always serve with cornbread but rolls work too.

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