Organic Crockpot Chicken Chili // Recipe
Organic Crockpot Chicken Chili is one of my new favorite dishes to make during a busy week. We sort of went Chicken, after eating the same meals every week. That’s when I decided it was time for a little change. I had seen a similar recipe on FoodNetwork, but wanted to turn it into a healthy and child friendly version with a little more bite to it.
I thought about what meat to add to this dish, to receive that extra bite. And chicken breast was my best option since I hadn’t made the dish before. I have to tell you, this dish is hands down the easiest meal I have ever made! Especially when you have a busy schedule like me, this recipe will be a life saver.
You can eat this dish just by itself, or with rice, tacos, and flatbread. This organic chicken chili is “perfection” when you top it off with a spoon full of sour cream and cheese!
Organic Crockpot Chicken Chili
- 1 (16 ounce) Organic salsa
- 1 (16 ounce) can organic diced tomatoes
- 2 (15 ounce) cans organic white beans, drained (substitute with hot chili beans for more spice)
- 1 (14.5 ounce) can organic chicken broth (you can also use homemade chicken broth)
- 1 (14 ounce) can organic corn, drained or 1 cup organic frozen corn
- 1 organic red onion, chopped
- 1/2 teaspoon organic dried oregano
- 1/4 teaspoon organic ground cumin
- salt and ground black pepper to taste
- 3 organic skinless, boneless chicken breasts
- Mix salsa, diced tomatoes, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts on top and cook on low overnight, or 6 to 8 hours.
- Shred chicken and serve with rice, tacos or flatbread.
- Top off with sour cream and cheese.
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