This post is written by Lorrin of Hello, Sister Love.
Welcome to my most favorite recipe in the whole wide world!!!
I’m about to let you in on a little secret, I hadn’t eaten chili, before I tried this recipe. I had no idea what it tasted like. I am not a fan of ground meat of any kind, and since I always made it with ground turkey for my family, I never even tested it!!
My husband kept telling me to make it with chicken and I thought he was referring to ground chicken (again, not a fan- although, maybe I would be if I ever bothered to try it…). Then one day, I decided to make it with chicken breasts, and holy cow…I cannot believe I had been living a life without chili for nearly 34 years!!
The BEST part about discovering that I was so in love with chili (yeah, it’s that serious between chili and myself), is that I knew the possibilities in making the perfect chili were literally endless. On top of that, it takes 15 minutes to prep, and is cooked in the crockpot, which pretty much makes this the most amazing recipe on earth. I have played around with some different versions of chicken chili. Right now, this is my favorite! The recipe makes enough for my family of 6 to eat twice. It would be a great idea to put half of it in a freezer bag for another night!
Ingredients
2- 28oz cans of crushed tomatoes
1- 15oz can of black beans, drained and rinsed
1- 15oz can of northern beans, drained and rinsed
1- 15oz can of mild chili beans
1- 1lb bag of frozen corn (does not need to be thawed)
3 medium sweet potatoes, peeled and sliced
1/2 cup bbq sauce
2 envelopes of taco seasoning
3 med-large boneless chicken breasts
Instructions:
Combine all ingredients in the crockpot- putting the sweet potatoes and chicken in the bottom of the crockpot. Cook on high or 3-4 hours, or on low for 7-8 hours. Once the chicken and potatoes are cooked, remove the chicken and shred it and return to the crockpot. Break up potatoes with a fork to make them more bite sized. That’s it!!
We like ours with shredded cheddar and corn chips sprinkled on top.
Hearty Chicken Chili Crockpot Recipe
Ingredients
- 2- 28 oz cans of crushed tomatoes
- 1- 15 oz can of black beans drained and rinsed
- 1- 15 oz can of northern beans drained and rinsed
- 1- 15 oz can of mild chili beans
- 1- 1 lb bag of frozen corn does not need to be thawed
- 3 medium sweet potatoes peeled and sliced
- 1/2 cup bbq sauce
- 2 envelopes of taco seasoning
- 3 med-large boneless chicken breasts
Instructions
- Combine all ingredients in the crockpot- putting the sweet potatoes and chicken in the bottom of the crockpot.
- Cook on high or 3-4 hours, or on low for 7-8 hours.
- Once the chicken and potatoes are cooked, remove the chicken and shred it and return to the crockpot. Break up potatoes with a fork to make them more bite sized.
Nutrition
Lorrin is a 34 year old wife, mama to 4 awesome, and exhausting kiddos. She is a Baptist, a dreamer, a procrastinator, a planner, a cook, a hockey mom, a soccer mom, a dog lover, a Florida baby and Pennsylvanian, a flip-flop wearer, boot lovin’, business owner and photographer at Lorrin Sell Photography. She’s loud, loves the beach and hates the snow. Most nights, she falls into bed, and thanks God for the chance to sit down. There isn’t a day that goes by though, that she doesn’t realize how blessed she is, and she wouldn’t change a thing. Her blog, Hello Sister Love, is a place for Lorrin and her sister, Amber, to share mommy moments, their moments as wives, kitchen moments, and thrifty moments.
Linda @ Apron Strings says
We love chili at our house! The only chicken chili recipe I’ve seen is white chili and my family says it just isn’t the same. I think they’ll really go for this, though. Thank you for the recipe today,Lorrin!