I love a crock pot dinner, especially on a cold night. This chili was a big hit with my family, my little guy took the leftovers for lunch for two days, a sure sign that he likes it! It was super easy and had great flavor! This recipe was adapted from The Magical Slow Cooker.
2 lbs skinless boneless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 tbsp chili powder
2 (15oz) cans pinto beans
1 (15oz) can diced tomatoes
1 tsp minced garlic
1 onion (diced)
3 tsp diced pickled jalapeno peppers
32oz chicken broth
8oz cream cheese
fritos, sour cream and cheese for serving
Place the chicken in the bottom of the crock pot. Sprinkle the salt, pepper and chili powder over the chicken. Add the pinto beans, diced tomatoes, garlic, onion, jalapenos and chicken broth. Cook on low for 7-9 hours. Shred the chicken and place back into the chili. Cut the cream cheese into small cubes and stir into the chili. Let cook for 15 minutes then stir then cook for 15 more minutes. Serve with toppings.
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