First of all…the fact that I’ve had the opportunity to post TWO DAYS IN A ROW…is madness. Complete and utter MADNESS!! I love my baby girl, but boooooooooy do I love nap time. Muhuhahahaha.
Not only am I sharing another NEW recipe today, but this is another super simple crock pot recipe! Just in time for fall, amiright? I have never loved my crock pot as much as I do now that I am a mom. The faster I can get something done, the more likely I am to eat it without having a baby on my boob! Though, I can’t lie, I’ve gotten pretty great at doing things with one hand because I have a baby in the other…or balancing her perfectly on the Boppy while I eat OVER her. I prefer to avoid that if I can, though, heh.
Anywho, the Falcons were playing last night (What a game! I’m not sure I’d really even call that a game…poor Bucs.), so I wanted to make something appropriate for football viewing. Chili was the obvious choice. But without having any beef on hand I decided to go for a chicken version.
BEST. CHOICE. EVER.
I posted a photo of the finished product on Instagram last night and had a few requests for the recipe. So here it is, my friends.
Words cannot describe how easy this chili is to make. You literally just stir everything together in the crock pot, add the chicken breasts, pop on the lid and BAM. You are a mere 5 hours from delicious!
Chipotle Chicken Chili
- 4 boneless, skinless chicken breasts
- 1 28 oz. can crushed tomatoes
- 1 can white beans
- 1 can pinto beans
- 2 red bell peppers
- 1 onion
- 1 chipotle in adobo, minced
(add more or less … depending on your spice tolerance. 1 gives it a nice kick, but you won’t be sweating)
- 2 tablespoons honey
- 1/4 cup chili powder
- 3 tablespoons cumin
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons oregano
- salt to taste
In the base of your crock pot, add the can of tomatoes. Fill the empty can halfway with water and add it to the crock pot. Add the beans, peppers, onions, and spices. Stir well to combine. Nestle the chicken breasts into the tomato mixture. Cover and cook on high 4-6 hours or until the chicken shreds easily with two forks. Shred up the chicken and serve your chili with cheese, avocado, and whatever else you fancy…just make sure you have plenty of tortilla chips for scooping!
Also, because I can’t keep this cuteness all to myself…check out my little happy bear!! EEEEEEEEEEEE. I just can’t.