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Hey Friends Hey!
I'm not sure where you live, but here in DC. It went from being 100 degrees to a chilly 60 degrees with rain! Nonstop rain! You know, jacket and hoodie season, but with rain.
This morning I woke up and decided that I was NOT leaving the house. Today is normally my grocery day, but I didn't care. I was tired from a long weekend.
So what's a girl to do? Make a very impromptu chili! I knew I had chicken breast in the freezer and I always have a few canned staples and seasonings in the pantry! I honestly winged it guys! And sometimes wing'n works!
So try it out and let me know what you think!
You'll need:
1 1/2 lbs chicken breast. Fresh or frozen 1 packet low sodium chili seasoning mix 1/2 TBSP minced onion 1 tsp salt, optional 1/2 tbsp garlic powder 1/2 tbsp cumin 1/2 tbsp smoked paprika 2 chicken bullion cubes 1/2 onion, chopped 1 15oz can sweet corn, drained 2 15oz cans diced tomatoes 1 10oz can diced tomatoes w/ chilies 1 15oz can white beans, drained 1 cup chicken stock Directions-
Dump all ingredients into crockpot. Mix together. Set crock pot for 4 hours on high or 8 hours on low. I used the Crockpot Express Multi Cooker on the slow cook setting for 4 hours on high. Once done, remove chicken from crockpot and shred into pieces. Return chicken back to chili and mix in. Serve with your favorite toppings.