Easy Slow Cooker Meals: Southwest Chicken Chili

Now that summer is here I can’t imagine anyone wants to be hovering over a warm stove all day making soup. So it’s time to dust off the crock pot and set it on the counter for the summer. Wait. Mine is already there. Ha!

Alright, here is my recipe for Southwest chicken chili. In a nutshell, it’s freakin’ awesome. If you have left over chicken from a bbq, this is a great way to use up the leftovers.

Ingredients

1 pound boneless chicken breast, cooked and chopped {I use Zaycon Chicken}
1/2 medium onion, chopped
1 carrot, diced
2 cups corn kernels {I used fresh}
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried cilantro
2 garlic cloves, minced
2 cups kindney beans {I used dried beans}
4 cups chicken broth

Directions

Soak the beans overnight in warm water, drain, rise and toss them back in the crock pot the next morning.

Saute the onion and carrots in olive oil and toss everything into the crock pot. Cook on low for 4 to 6 hours {or until the beans have softened} and serve warm with a yummy biscuit.

Looking for more easy crock pot meals? Check out my Crock Pot Meals recipe index.

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!