Crock Pot Chicken Chili

Well nothing says Super Bowl like a big bowl of chili and cornbread.  Honestly, I have been looking forward to making this chili all week!  The great thing about it is that you can fine tune it to your tastes…plus cooking it in the slow cooker will ensure that your house smells absolutely amazing by game time!

Slow Cooker Chili with Brown Rice

Crock Pot Chicken Chili

½ red onion, chopped

1 can black beans

1 can kidney beans

1 8-oz can tomato sauce

1 package frozen corn kernels

1 can diced tomatoes (with chilies or jalapeños)

1 packet chili seasoning

1 TBSP cumin

1 TBSP chili powder

2-3 boneless skinless chicken breasts

¼ cup fresh cilantro

Place everything (except chicken and cilantro) in a slow cooker.  Place chicken on top and cover.  Cook on low for 10 hours or on high for 6 hours.  Half hour before serving (or when chicken is fully cooked), remove the chicken and shred it.  Return chicken to the cooker and stir it in.  Add cilantro right before serving.  Top with cheese in honor of the new 2011 Super Bowl Champs!!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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