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Crock-Pot: Chicken Corn Chili
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 7
Calories 322 kcal
Ingredients
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1 medium onion, chopped
- 2 lbs chicken breasts, cubed
- 1/2 tsp salt (to season chicken)
- 1/2 tsp pepper (to season chicken)
- 15 oz can of hominy, drained & rinsed (near the corn)
- 15 oz can no salt added, whole kernel corn, drained & rinsed
- 15 oz can creamed corn
- 14.5 oz can no salt added diced tomatoes
- 1.5 cups chicken stock
- 1 tsp oregano
- 1 tsp ground cumin
- 1/2 tbsp chili powder
- 1/2 tbsp cajun seasoning
- 1 tsp cholula
- 4 oz diced chiles
TOPPINGS
- shredded lite mexican cheese
- greek yogurt
- salsa verde
SERVE WITH
- Tostitos Scoops
- cornbread
Instructions
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over medium-high heat, heat olive oil for 30 seconds. add garlic and heat for another 30 seconds.
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add onion to pan and saute for approximately 2 minutes.
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add to chicken, salt and pepper to pan and brown for 5 minutes, stirring occasionally. drain.
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add all contents to crock-pot, including spices. Stir. set on low for 4 hours. add salt and pepper to taste.
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top with your healthy favorites! lite shredded cheese, greek yogurt and salsa verde! If you're feeling risque, serve with Tortilla scoops or cornbread!
