Mmm, nothing beats a crock pot full of chili. If you’re looking for a simple recipe that’s filling, hearty, and passes the picky eater test, crock pot chili is the ticket.
We made this lighter by using chicken instead of beef, using reduced fat cream cheese and reduced sodium chicken broth.
I love preparing this meal in the morning and allowing it to simmer in the slow cooker all day. Makes my house smell amazing!
This chicken chili is relatively easy to make, it tastes good, and almost everyone loves to eat it.
Source: Sally’s Baking Addiction
• 2 (14 ounce) cans diced tomatoes, drained
• 2 (7 or 8 ounce) cans tomato sauce
• 2 large skinless boneless chicken breasts (about 1-1/2 pounds)
• 1 cup reduced sodium chicken broth
• 1/2 cup yellow onion, diced
• 1 large green bell pepper, diced
• 1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
• 1 (14 ounce) can black beans, drained and rinsed
• 1 small jalapeño, minced (remove seeds and ribs)
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
• 1 Tablespoon ground cumin
• 1 Tablespoon minced garlic
• 4 ounces brick-style light cream cheese
• Add all the ingredients except the cream cheese to a slow cooker. Give everything a stir as best you can to mix. Cook on low for 6-7 hours or high for 3 hours.
• Remove the chicken and chop into pieces or shred into pieces, then return chicken to the slow cooker and give everything a few stirs. Stir in the cream cheese until fully melted and combined. Taste and add more salt or add ground black pepper to taste. Cover the slow cooker and cook for about 10-15 more minutes.
• Serve warm topped with fresh cilantro, shredded cheese, or crackers.