10 Weeks of Chili, Week 3: Crockpot Chicken and Corn Chili

Don’t worry, I did not forget to make chili last weekend!  This week has been crazy (when is life not crazy with a baby??), so I’m just now getting a chance to post.  I’d say this recipe isn’t amazing, but it was still good.  I like that it has lots of corn.

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Crockpot Chicken and Corn Chili

Ingredients:

1.5 pounds chicken breasts

1, 28-oz box diced tomatoes

2, 8-oz cans tomato sauce

1 cup chicken broth

1 yellow onion, diced

1 green pepper, chopped

16-oz frozen organic corn

1, 14-oz can black beans, drained and rinsed

1 jalapeño, minced

3 garlic cloves, minced

1/2 teaspoon salt

1 teaspoon oregano

2 teaspoons chili powder

1 tablespoon cumin

1/2 cup coconut milk yogurt

Directions:

  • Place all ingredients except the coconut milk yogurt in a crockpot and cook on low for 7 hours.
  • Take chicken out and shred with forks.  Add chicken back into crockpot, add coconut milk yogurt, and stir.  Cook on low for about 15 more minutes.
  • Enjoy!

Notes:

This recipe was modified from a recipe I found at: http://sallysbakingaddiction.com/2015/12/17/my-favorite-slow-cooker-chicken-chili-recipe/  Thanks for the inspiration!

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6 thoughts on “10 Weeks of Chili, Week 3: Crockpot Chicken and Corn Chili

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