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Recipe by My Kosher Recipe Contest

Easiest Crock-pot Chicken Chili

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Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

3 Hours
Diets

No Diets specified

Submitted by Dusie Krischer This delicious and soul-warming chicken chili is super easy to put together and then forget about for the rest of the day. It’s a perfect supper for a winter night and a favorite for the whole family!

Ingredients

Ingredients

  • 2 large tomatoes, diced

  • 1 (15 ounce) can tomato sauce

  • 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)

  • 2 cups water mixed with 2 Tablespoons chicken soup mix

  • 1 medium yellow onion, diced

  • 1 large green bell pepper, diced

  • 1 can corn

  • 1 can red kidney beans

  • 1 jalapeño, minced (optional)

  • 1 teaspoon salt

  • 2 heaping teaspoons dried oregano

  • 1 teaspoons chili powder (or more if you prefer more heat)

  • 1 heaping Tablespoon ground cumin

  • 1 Tablespoon garlic flakes or 2 teaspoons garlic powder

Directions

Prepare the Chili

1.

Add all ingredients to the crock-pot and cook on low for around 6 hours or high for 3 hours.

2.

Remove the chicken breasts and shred using two forks.

3.

Add the chicken back to the crock-pot and stir. Cook on low for another 1/2 hour.

4.

Enjoy with corn chips or bread.

Notes:

This recipe is freezer-friendly and tastes as yummy and fresh as it did the day it was made!
Easiest Crock-pot Chicken Chili

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