This is one of my favorite meals right now with it being so cold outside. It is a great crock pot meal that can last two to three days and seems to get even tastier the next day. I also love that it is so healthy for us with chicken (we use organic chicken without any antibiotics), organic beans and veggies. You really can’t go wrong with this one!
My friend gave me this recipe a few months ago and we usually make this once a week to every other week now. Here we go!
1 1/2 Pounds Organic, Antibiotic-Free Chicken
1 15 Ounce Can Organic Black Beans
1 15 Ounce Can Organic Kidney Beans
1 15 Ounce Can Organic Pinto Beans
1 15 Ounce Can Organic Corn
1 28 Ounce Can Diced Tomatoes
1 16 Ounce Jar Organic Medium Salsa
1 Tablespoon Homemade Taco Seasoning
1/2 Teaspoon Red Pepper Flakes
Salt and Pepper to Taste
Clean and cut chicken in half. Place on the bottom of a large crock pot.
Pour beans and corn into a strainer. Rinse well and pour over chicken.
Pour diced tomatoes and salsa on top of bean and corn.
Sprinkle the taco seasoning, red pepper flakes, salt and pepper on and mix all ingredients with a spoon.
Cook on low for 7 hours. I usually stir it about every two to three hours. I often salt and pepper it again at this time along with adding a few more red pepper flakes (we like spice!).
When it is done, use two large forks to pull the chicken to the top. It will be so tender that it will fall right apart. Once on top of everything, shred it with the forks.
Stir the shredded chicken in with the other ingredients and voila! Done! We love to make gluten free corn bread (Pamela’s) to go with the chicken chili. We also have a big salad with our favorite Honey and Garlic Vinaigrette Salad Dressing.
I hope you enjoy one of our favorite meals, too!
It’s all about the journey…