Crock Pot Chicken

I find it so comforting to walk in the house at the end of a long day and smell a yummy dinner cooking. I love using a crock pot but find some recipes take additional steps like browning and adding ingredients at different time, which defeats the purpose. Some, especially those with potatoes and ground meat, end up in a mush that all tastes the same with no distinct flavors.

This is my “go to” crock pot recipe. It holds up and is just what you would want a steaming bowl of chicken chili, with a nod to mexican flavors, to taste like. The best trick is to add two FROZEN chicken breasts on top of all the other ingredients. That way it doesn’t get done too quickly. The night before, I put the beans, tomatoes, sauce, and seasoning in a plastic container. Chop my onion and put in a separate container and get my corn and chicken breasts cornered in the freezer. Then in the morning, it is just a dump and go.

Mexican Chicken Chili


1 onion chopped

1 16 oz can black beans

1 16 oz can kidney beans

1 8 oz can tomato sauce

1/2 small package frozen corn

2 cans Rotel (tomatoes with green chilies)

1 T cumin (more if you love it)

3 T. chili powder

1 T. garlic salt

1 tsp. crushed red pepper

Throw in some sliced jalapeno if you want to spice it up

2 large boneless skinless chicken breasts


Combine all the ingredients in a crock pot except the chicken. Stir to combine. Lay frozen chicken breasts on top and sprinkle with salt, pepper, and chili powder. Cook for  approx. 8 hours on low. Shred chicken with two forks and stir in right before serving. Can add sour cream, cilantro, crushed chips, cheese or whatever on top.

Without the “extra”s on top, this is 0 points on the Weight Watchers Simply Filling plan. All the ingredients are in your Hand me Down Pantry. Enjoy, and hand it down!

I got the original recipe on SparkPeople posted by SUPER_MAMAN. It was called Crock Pot Chicken Taco Chili and called for a packet of taco seasoning. I am certainly no purist, but  I try to stay away from “packets”  and such as much as possible. I did make the original the first time however, and it was very good.


About Comfort Cooking On Island Time

There are two things I can't resist; an old recipe handed down and passed around, and the beach. Growing up in the midwest I was introduced to true comfort food but always dreamed of a different landscape, and climate. Recently I acquired a 50 year old beach house. While stumbling after the great cooks of my past, I am focused on a future with cool waves and gently breezes......and watermelon rind pickles of course!
This entry was posted in Diet Options, Hand Me Down Pantry Recipes, Recipes and tagged , , , , , , . Bookmark the permalink.

4 Responses to Crock Pot Chicken

  1. Pingback: Awesome, Easy, No-Bean Crock Pot Chili | Create!

  2. Amber says:

    Fantastic-looking chicken chili!

  3. Pingback: Chicken Taco Soup | The-Fifth-Amendment

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