Crock Pot Recipe – Crock Pot Chili

Mommy, what are you going to cook today? Mommy, can I help? Mommy, I just need to bring my chair over. Mommy, that’s my job!

Yep, all Eric wants to do these days is cook. So, we cook. Have I mentioned that my son is going to turn into the next Alton Brown at this rate? I don’t mind though, I think it’s awesome…at least until I include him on something like making french toast and he refuses to eat it afterward because he says he doesn’t like eggs. That one kind of backfired!

I got a Taste of Home cookbook for my birthday – Comfort Foods on a diet. It is fabulous, a great look at how to take existing recipes and make them healthier, portion sizes, and some absolutely delicious recipes you’d never know were good for you! When I saw the chicken chili in the crock pot, I knew we had to give it a try, and Eric was right there with me. (I’ll list out the ingredients at the bottom if anyone wants to make it too!)

My impatient son bounced by my side while I diced up some chicken breasts and sauteed them with some chopped onion and minced garlic to brown them nicely.

Once they were browned, I transferred them to the crock pot and it was Eric’s turn! In no particular order, he added a drained can of beans (the recipe called for white kidney beans – we used red since it’s what I had, and it turned out just fine!), a can of diced tomatoes, a can of Rotel tomatoes, and a cup of frozen corn.

On top of all that, Eric shook on some ground cumin, then went to sprinkle on the onion salt. Unfortunately, it came out WAY too fast, and we got about twice as much as the recipe called for. Whoooops! We were in luck though – it called for both onion salt and regular salt, so we just skipped the regular salt. I took care of the rest of the seasoning (pepper and chili powder) though.

We each took a turn giving it a stir, then Eric turned it on and we let it sit for 5 hours. We learned this is a very resilient recipe! It says to cook on low for 5 hours, but I discovered when we got home that Eric had “helped” some more and turned it up to high once I’d walked away. Eeek! Despite that, there was still plenty of liquid left in the pot and it tasted fabulous with a little shredded cheddar on top.

Yum yum!

Crock Pot Chili recipe:
1 1/2 pounds boneless, skinless chicken breast, cut into cubes
1 small onion, chopped
1 tsp minced garlic
1 can beans, drained
1 can diced tomatoes, no salt added (undrained)
1 can mild Rotel diced tomatoes with chilis (undrained)
1 cup frozen corn
1 tsp ground cumin
1 tsp onion salt
1/2 tsp pepper
1/2 tsp chili powder

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