Another easy crock pot recipe for these cold days! I grocery shopped at Aldi with the kids yesterday afternoon and picked up the ingredients I didn’t have for our chili. The best thing about crockpot chili is you just open all the cans, dump it, set it, and forget it!
It’s nearly impossible to screw this recipe up. If you are missing items you can easily substitute as well depending on what you have in your pantry. You can also add more veggies like peppers if you so choose, as well.
1 lb Chicken Tenderloins or Breasts
2 – 8 oz Cans (16 oz) Tomato Sauce
1 Can Black Beans
1 Can Red Kidney Beans
1 Can Corn (cob or frozen works, too)
1 Packet Chili Seasoning
1 Packet Taco Seasoning (not pictured)
1. Combine all ingredients in crock pot and stir well.
2. Cover and cook on low for 8 hours.
3. Shred chicken with two forks and stir into chili well.
4. Set crock pot to warm for 30 minutes so chicken can soak in the chili.
I topped our chili with light sour cream and scallion onions. You could also put this chicken chili on baked or boiled potatoes. My mom even suggested using the leftovers to make a chili pie! This recipe easily yielded a few meals for my family.