I wanted to share one of my favourite recipes. This is quick and easy.
I buy the boneless, skinless chicken thighs at the store whenever possible. You can cut it into bite-sized chunks when you get home and store it in a ziplock bag, or just leave them whole and cut them with your fork as you eat the chilli.
Either way you end up with a delicious and easy meal.
When my husband is in charge of dinner, this is always a great option. You can put everything into a large ziplock bag the day before and store it in the fridge. Leave directions to add the contents of the bag and the water to the slow cooker and turn it on low. Easy peasy.
Crock-pot Chicken Chilli
- 2 lbs. chicken thighs, bones and skin removed, then diced
- 3 cans (14 oz size) diced tomatoes with chilies and garlic, undrained
- 1 pkg. (1 oz) taco seasoning mix
- 2 cans (15 oz size) Great Northern beans, drained
- 3 cups water
Put everything in crockpot and give it a stir.
Cover, and cook on LOW for 6 to 8 hours or until chicken is tender.
I serve this with corn tortillas or a yummy, warm gluten-free bun.
I just love sharing super easy and super delish recipes like this with you. Leave me a comment b’low sharing how this one turned out for you, k?