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Marisa

Crock-Pot Chicken Chili

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Prep Time 10 minutes
Course: Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts Or 1 lb. ground meat
  • 1 medium onion chopped
  • 1-2 cloves garlic minced
  • 1 bell pepper diced
  • 2 cans (15-ounces each) diced tomatoes undrained
  • 1 can (15-ounce) no-salt-added tomato sauce
  • 1 can black beans rinsed and drained
  • 2 cups low-sodium chicken broth
  • 1 lb. diced butternut squash or 1-2 diced sweet potatoes
  • 1-2 cups water or to desired consistency
  • 2 TBSP chili powder
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • 1 tsp. cocoa powder
  • 1/2 tsp. ground cinnamon

Method
 

  1. If using ground meat, heat a large skillet over medium heat and add a little bit of oil. Cook until meat is browned, breaking up chunks as you go along.
  2. Add the meat and remaining ingredients to a large Crock-Pot. Mix well. 
  3. Cover and cook on low for 8-9 hours, or high for 6-7 hours.
  4. If using chicken breast: when there is about 1 hour left, remove the chicken, use two forks to shred it, and then return the chicken to the Crock-Pot to continue cooking.
  5. Dish out into bowls and top with plain Greek yogurt, diced avocado, cheese, or desired toppings. 

Notes

If using ground meat, you do not need to completely cook it - it will finish cooking in the Crock-Pot. Just brown it on the stovetop until no longer pink. 
If you prefer a chunky soup, use less chicken broth or water. 
Any type of canned beans can be used, and if you like it chunkier, feel free to add an additional can.