Easy Crockpot Chicken Chili

I am so so happy to be typing right now! After a crazy summer and then the business of getting everyone settled back into the fall routine it is nice to be able to sit down and endulge my hobby. I have had so many ideas over the last few months that I have been dying to get onto paper…or well onto the screen, I guess pen to paper is no longer a saying that makes much sense. Insanity is definitly an apt name for what is going on here, between sports, school, church and all the other lifely obligations, it has been nuts! I have two in full time school now, and one at preschool and I was assuming I would have all the time in the world to create and blog this year…..I was wrong! I think that when all of the boys are gone, my sweet little Lilly bug doesn’t know what to do with herself and just starts looking to create her own little amount of insanity. Anywho, we have seem to hit our stride and I am hopeful that I can get back into the swing of things. I am ignoring the leaves and hoping that a giant wind will come and take care of that mess for me while I type.I am super excited to share this quick and easy recipe with everyone! I am going to say that the meal takes about ten minutes active time, and that is probably an overestimate. It is mostly frozen or pantry items so it is a great meal for when nothing is left in the fridge. I start with a jar of salsa. I like Newmans Own medium but go for whatever your favorite is.Next I add in a large can of diced tomatoes and some frozen peppers and onions. I use just one cup of mixed peppers and onions, but if you can’t find that then a half a cup of each would do the same thing.Next I mix in the spice line up. I am assuming that everything except the smoked paprika is normal pantry fare. I love this smoked paprika and really reccomend getting it, it adds just a subtle smoky flavor that really adds depth to a lot of dishes.I mix everything together and add some boneless skinless chicken on top. I like to set it on high for four hours, that seems to get the chicken to that perfectly shreddable state. I take the chicken out to shred and add frozen corn to the pot.I just take two forks and pull the chicken apart, this is probably the most time consuming part of the process taking about three minutes. The shredded chicken goes back into the pot along with some freshly chopped cilangtro and lime juice.

And we have chicken chili!

Easy Crockpot Chicken Chili

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 Jar Salsa (16 Oz)
  • 1 Can Diced Tomatoes (28 Oz)
  • 2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 Tbsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp salt
  • 1 Cup Frozen Diced Peppers and Onions
  • 2 Lbs Boneless Skinless Chicken Breast
  • 1 Cup Frozen Corn
  • 1/4 Cup Fresh chopped Cilantro
  • Juice from Half a lime


  1. Mix together Salsa, Tomatoes, Spices and Peppers and onions inside crockpot.
  2. Place chicken on top and cook in crockpot on high for four hours.
  3. Pull chicken out and add frozen corn to crockpot.
  4. Shred chicken and add back into crockpot.
  5. Stir in lime juice and cilantro. Taste and add more salt if needed.
  6. Serve with cheese and sour cream.

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