Crockpot Chicken Chili
February 9, 2011
Whoa, caliente! This soup is full of flavor! The chicken chili mix that I used was a 2 fire alarm chili mix. There was no need to add any spices because this was full of flavor. ENJOY!
Crockpot Chicken Chili
Ingredients:
1 pkg of chicken chili mix
21 oz. tyson chicken, diced
2 cans of rotel tomato
2 cans of navy beans (one with jalapenos in the can)
1 1/2 cups of water
1/4 cup oil
Preparation:
Put everything in a crockpot and cook for two hours on high heat
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Looks great. I bet that will knock your socks off!
This looks delicious! I bet the Rotel tomatoes add quite a bit of kick. When my chili is too hot for me, I add some shredded cheddar or jack cheese and let it melt a bit before eating. I had read once that drinking milk after eating something that was too spicy was better than drinking water. I assume the cheese has the same properties as milk when it comes to cooling the tongue.
It’s freezing here so a nice bowl of chili sounds perfect! And I bet it smelled amazing cooking all day!
Hi! Found your blog via Tasty Kitchen (I’m Speckjoy, you just added me on there). 🙂 This recipe looks delish and I’m excited to look through your blog some more. 🙂
This looks perfect for a winter day. I’m new to your blog and have been browsing through your earlier entries. I really like the food and recipes you feature here. Blessings…Mary
I’m going to try this today as I try to eat low carb 6 days a week. I’ll probably omit the beans for me. Wish me luck! -Monica Fiedler
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